Provence Roast Lamb, Cooking in Provence, Olive Oil and Herbs de Provence
Roast lamb chops with garlic baked with  rosemary, thyme, and bay leaf.
Provence markets provide bunches of bay leaf, thyme and rosemary tied together, the famous Herbs de Provence.  After placing two of these together in a steel roasting pan surrounding several heads of garlic and 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 it with olive oil and  Herbs de Provence.
Camargue
sea salt at the table for an additional flavoring at the discretion of each guest.   
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 until it is soft if needed. 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.
The garlic should bake in the skin until soft
Provence Cooking Roast Lamb
Provence Roast Lamb Recipe, Cooking in Provence with Olive Oil and Herbs de Provence on a Provence Culinary Vacation.
Recipe, Roasted Provence Lamb and Garlic  with Thyme
Provence Roast Lamb, Cooking in Provence, Olive Oil and Herbs de Provence on a Provence Culinary Vacation.
Recipe, Roasted Provence Lamb and Garlic with Thyme
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International flights serve Paris, Marseilles,  Local flights reach Nimes and Avignon.
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