Roasted Lamb Chops with Herbs De Provence

Ingredients

• 1 tablespoon canola oil
• 1 bone-in lamb chop, cut up (for the sauce)
• 1 Maui onion, chopped
• 1 large carrot, chopped
• 2 ribs celery, chopped
• 3 cloves garlic, peeled and minced
• 1/2 package Melissa's Herbs De Provence (for the sauce)
• 1 bottle red wine
• 3 cups chicken broth
• 1/2 cup cold water
• 1 tablespoon corn starch
• 4 tablespoons extra virgin olive oil, divided
• 4 bone-in lamb chops (for the lamb)
• Melissa's Organic Italian Seasoning Grinder to taste
• 2 tablespoons unsalted butter
• Freshly ground pepper to taste
• 1/2 package Melissa's Herbs De Provence (for the lamb)

Directions

1. To prepare the sauce, in a large pot, heat the canola oil.
2. And add the lamb pieces and the bone; cook until well caramelized, stirring often.
3. Once caramelized, remove the lamb and bone from the pot and set aside.
4. To the pot, add the onion, carrot, celery, garlic, and Herbs De Provence; cook until caramelized, stirring often.
5. Add the wine, chicken broth, lamb pieces and bone to the pot; bring to a boil and then reduce heat. Simmer for 1 hour.
6. Strain into a boil, pressing to get all of the liquid from the solids.
7. Return the liquid to the pot and bring back to a simmer. Cook for 15 minutes longer.
8. In a small bowl, combine the cold water and cornstarch.
9. Slowly whisk the mixture into the sauce, using only enough to get to your desired thickness.
10. To prepare the lamb chops, preheat the oven to 350 degrees F.
11. Rub the lamb chops with the olive oil and season with the Italian seasoning.
12. In a large skillet, heat the rest of the olive oil and melt the butter.
13. Add the chops; season with the pepper and sear both sides of each chop.
14. Remove from the heat and top with the Herbs de Provence.
15. Place the pan in the oven and roast until the internal temperature reaches 135 degrees F for medium rare, about 20-25 minutes depending on the thickness of the chops.
16. Place the chops on serving plates, drizzle with the sauce and enjoy.