Steven Raichlen's Barbecue! Bible


Grilled Lamb with Herbes de Provence

Recipe from Steven Raichlen's The Barbecue! Bible

Photo credit: Reprinted from The Barbecue! Bible. Photo copyright © Ben Fink.

This is about the easiest and best way I know to cook lamb chops. You find them everywhere in Provence, from backyard cookouts to country inns and roadside restaurants. The basic seasoning is Herbes de Provence, a fragrant mixture of rosemary, thyme, marjoram, basil, bay leaf, and — for a touch of sweetness — fennel and lavender. You can make your own or buy a jar of it at most markets.


  • Yield: 4 servings
  • Method: Direct Grilling
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  • 1 rib lamb chops (each 3 to 4 ounces and 1 inch thick)
  • 1/4 cups extra-virgin olive oil
  • 2 lemons
  • Salt and freshly ground black pepper
  • 3 tablespoons Herbes de Provence

Step 1: Arrange the chops in a nonreactive baking dish just large enough to hold them in a single layer. Place the olive oil in a small bowl, then cut one lemon in half and squeeze the juice from both halves into the oil and whisk to blend. Set half aside for basting.

Step 2: Brush the lamb chops on both sides with the remaining olive oil mixture and season the chops with salt and pepper to taste. Sprinkle the chops with 2 tablespoons of the Herbes de Provence and let them marinate, at room temperature, for 10 minutes.

Step 3: Set up the grill for direct grilling and preheat to high.

Step 4: When ready to cook, brush and oil the grill gate. Arrange the lamb chops on the hot grate and grill, turning with tongs, until cooked to taste, about 4 minutes per side for medium-rare. As the lamb chops cook, baste them from time to time with the remaining olive oil mixture.

Step 5: Transfer the grilled chops to a platter and season them with the remaining Herbes de Provence. Serve at once, accompanied by the remaining lemon, cut into wedges.

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