Roast lamb chops with garlic baked with  
rosemary, thyme, and bay leaf.
In the markets you find bunches of bay leaf, thyme and rosemary tied together. 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, herbs de Provence.  Baste each chop with the herbs mix and olive oil before
tying them together.
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.
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.
Serve Camargue sea salt at the table for individual taste.
Roasted Provence
Lamb and Garlic  
with Thyme
Surround the garlic with a bed of
rosemary to cushion the lamb.  The
garlic should bake in the skin until soft
Provence Low-Fat Cooking No Butter or Vegetable Oil
Provence Low-Fat Cooking Olive Oil Herbs de Provence
Even a dish like lamb is lower
in fat than most meat dishes
because you use no butter or
other oils except olive oil. The
Provence lamb will come from
the wild hills near the villages
Provence Lamb Roasted with Garlic  and Thyme
Provence
Low-Fat
Recipe
with
Herbs de
Provence
Provence low fat cooking includes  Lamb Roasted with Garlic
and Thyme.  The lamb is raised in the Provence hills and
bears little fat. First cold press olive oil, and herbs du
Provence are important to the cooking.
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Reach Provence From Paris
  • Air
International flights serve Paris, Marseilles,  Local flights reach Nimes and Avignon.
  • Train
TGV Fast trains serve Avignon, Aix,  Nimes, and Marseilles from Paris.  Local trains serve Arles
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