Beat the meat a little and season with salt, pepper, thyme and rosemary.
Heat some oil in a pan and brown the meat in it. Then deglaze with white wine and add soup. Let it boil down a bit.
Sprinkle the Provenciale herb mix (or fresh herbs to taste) on top and serve the finished lamb chops hot.
Preparation Tip:
It is best served with potatoes.
Related Recipes:
Lamb Fillets Wrapped in Thyme PancakesFor the lamb fillets in thyme pancake coat, brush the fillets with mustard and place in a shallow dish. Pour...
Lamb Salmon with Beans-Potatoes-VegetablesFor lamb salmon with beans-potatoes-vegetables, season the soft butter with chili paste and herb salt, spread...
Lamb Stew with Colorful VegetablesFor the lamb stew with colorful vegetables peel potatoes and cut into large cubes. Cut tomatoes into wedges...
Lamb Fillet with Feta Cheese Pignoli CrustFor the crust, coarsely grate feta cheese on a grater. Mix well thyme, rosemary, pine nuts and breadcrumbs...
Bulgur Shrimp PanFor the bulgur shrimp pan, first prepare the onion sauce. To do this, finely chop the onions and sauté very...
Rack of Lamb From the Balearic IslandsMix some olive oil with the crushed garlic and rub the carrels well with it. In an ovenproof roasting pan...
Lamb Chop with Beetroot SaladFor lamb chop with beetroot salad, wash potato and cook in salted water. Arrange chickpeas and beet salad...
Rack of Lamb in Herb CrustCut or cup rack of lamb on the fat side. Season with salt and pepper and fry well in plenty of fat, first on...
Rack of Lamb in Balsamic-Rosemary MarinadeFor the rack of lamb in balsamic-rosemary marinade, place the rack of lamb in a large baking dish and sprinkle...
Lamb Crown with Mint Pesto and Celery and Potato GratinFor the lamb crown with mint pesto, rub the rack of lamb with Lieschen’s lamb spice and sear on both...