Giada grilled lamb chops coat baby lamb chops in herbes de Provence and olive oil, then sear them on a grill pan for just 3 to 4 minutes per side. And the whole dish serves 2 at around 635 calories in about 15 minutes, because the chops only need a brief rest before plating.
Giada De Laurentiis keeps the seasoning to salt, pepper, and herbes de Provence, then lets the lamb speak for itself. That restraint works because baby lamb chops are naturally tender, so heavy marinades or long prep would mask the flavor instead of supporting it.
Everything rides on pulling the chops off the grill at medium-rare, since overcooking dries out these thin, small cuts fast. Let them rest 5 minutes after grilling, so the juices redistribute and the meat stays pink from edge to edge.
Source: Giadzy.com (Giada De Laurentiis)
Giada Grilled Lamb Chops
Course: Beef, DinnerCuisine: AmericanDifficulty: Easy2
servings5
minutes10
minutes635
kcalA hot grill pan sears seasoned baby lamb chops to medium-rare in under 8 minutes total. After a 5-minute rest, the chops go onto a bed of torn baby arugula with shaved Parmesan. And lemon wedges on the side finish the plate, so the acid cuts through the richness of the lamb and cheese.
Ingredients
- For the lamb chops:
Vegetable oil cooking spray
1 lb baby lamb chops (about 8 to 9 chops)
1 Tbsp kosher salt
1/2 tsp freshly ground black pepper
1 1/2 Tbsp herbes de Provence
2 Tbsp olive oil
- For the salad and serving:
3 cups baby arugula, torn
2 oz Parmesan, shaved
1 lemon, cut into wedges
Directions
- Heat the grill: Place a grill pan over medium-high heat, or preheat a gas or charcoal grill, then spray the surface with vegetable oil cooking spray.
- Season the chops: While the grill heats, season both sides of the lamb chops with salt and pepper, then drizzle with olive oil.
- Add the herbs: Sprinkle the herbes de Provence evenly over both sides, since pressing the blend gently into the oil helps it stick.
- Grill the first side: Place the chops on the hot grill and cook 3 to 4 minutes without moving them, so a crust forms underneath.
- Flip and finish: Then turn the chops and grill another 3 to 4 minutes on the second side for medium-rare.
- Rest the meat: Remove the chops to a plate and let them sit for 5 minutes, because cutting too early lets the juices run out.
- Build the platter: While the lamb rests, spread the torn arugula across a serving platter, then scatter the shaved Parmesan on top.
- Plate and serve: Arrange the rested chops over the arugula and Parmesan, then set the lemon wedges alongside so each person can squeeze to taste.
FAQs
What does herbes de Provence taste like on lamb?
The blend typically contains thyme, rosemary, oregano, marjoram, and lavender, which all pair naturally with lamb. That mix of floral and savory notes brings out the richness of the meat without overpowering it, since 1 1/2 tablespoons spread across 8 to 9 small chops is a light coating.
If your jar does not include lavender, the blend still works, though you lose that subtle floral note that makes the seasoning distinctly Provençal. Look for it at the grocery store near the dried herbs, since most major spice brands carry a version.
How do I know when the chops hit medium-rare?
An instant-read thermometer should read 145°F when inserted into the thickest part of the chop near the bone. The internal temperature rises another 5 degrees during the 5-minute rest, so pulling them at 140°F gives you a perfect medium-rare after resting.
Baby lamb chops are thin, so the window between medium-rare and overcooked is narrow. Check at the 3-minute mark on the second side, because even 1 extra minute can push these small cuts past the point of pink.
Can I cook these indoors without a grill pan?
A cast-iron skillet over medium-high heat works well, since it holds enough heat to sear the chops and create a brown crust. Preheat the skillet for 2 to 3 minutes before adding the chops, so the surface is hot enough to start browning on contact.
The broiler is another indoor option if you set the rack about 4 inches from the heat source. Broil 3 to 4 minutes per side the same way, and watch closely because the high heat can char the herbs quickly. For another quick Giada recipe that works well on the stovetop, try her Giada chicken piccata.
Why does the recipe serve the chops on arugula instead of a cooked side?
The peppery arugula acts as both salad and bed, since the warm lamb wilts the leaves slightly and the fat from the chops dresses them like a vinaigrette. Shaved Parmesan adds salt and nuttiness, so the plate works as a complete dish without any separate cooking.
Squeezing the lemon wedge over everything ties the lamb, arugula, and cheese together with acidity. That brightness keeps each bite from feeling heavy, because rich lamb and aged cheese need something sharp to balance them.
What should I serve if I want more food alongside?
Roasted baby potatoes or warm crusty bread round out the plate, since the chops alone are light for a main course at only 1 pound total. A simple pasta tossed in olive oil and garlic also works, because the mild base does not compete with the herbes de Provence.
For a heartier Giada dinner to pair on the same menu, her Giada chicken cacciatore brings a braised main course that contrasts well with these fast-grilled chops. And both dishes use Italian pantry staples, so they fit naturally on the same table.
