Provence Cooking, Roast Lamb Olive Oil and Herbs de Provence Roasted Provence Lamb and Garlic with Thyme
Roast lamb chops with garlic baked with rosemary, thyme, and bay leaf.
Provence Cooking Roast Lamb
In the Provence markets you find bunches of bay leaf, thyme and rosemary tied together. After placing two or three of the sprigs of rosemary in a steel roasting pan surrounding several heads of garlic, moistening with olive oil, you place a layer of rosemary over that and then place the lamb on top of the rosemary after first smearing each chop with olive oil and Herbs de Provence.
After smearing each chop or cut with a generous portion of Herbs de Provence and olive oil, insert a crushed garlic clove between each chop and tie the lamb into a tight bundle
Bake in a 350 over for 12 minutes per pound, turn three times to bake evenly. Remove the lamb and cover with foil while continuing to roast the garlic if necessary until it is soft. Place the garlic and lamb on a serving platter and keep this warm while making a sauce in the pan with the left over juices. Spoon off excess oil and strain the sauce to remove the sprigs of Thyme and Rosemary. Serve on the side with the lamb.
Roasted Provence Lamb and Garlic with Thyme
The garlic should bake in the skin until soft
The custom is to serve Camargue sea salt at the table for an additional flavoring at the discretion of each guest
Provence Cooking of Roast Lamb with Olive Oil and Herbs of Provence includes Garlic and Thyme.
Provence Cooking of Roast Lamb starts in the Provence markets where you find bunches of bay leaf, thyme and rosemary tied together.
Provence Cooking of Roast Lamb with Olive Oil and Herbs of Provence, Garlic, and Thyme starts in the Provence markets where you find bunches of bay leaf, thyme and rosemary tied together.
Where is Provence
Provence France Hotels
Provence Sightseeing, Biking
Aix-en-Provence, Avignon, Arles
Provence Cooking Vacation