New Zealand Lamb Chops with Herbs de Provence

Ingredients:

• 8 New Zealand Lamb Chops, 3/4 to 1-1/4 inch thick, trimmed
• 1/4 Cup Olive Oil, Extra Virgin
• 3 tablespoons Herb de Provence
• Salt and Pepper to taste

Herbs de Provence:

• 2 tablespoons Basil
• 2 tablespoons Thyme
• 1 tablespoon Savory
• 2 teaspoons Rosemary
• 1 teaspoon Tarragon
• 1 teaspoon Lavender
• 1 teaspoon Fennel

Method:
Nick edges of chops in several places to prevent curling. Brush olive oil on both sides of chops. Sprinkle with salt, pepper and 2 tablespoons of Herbs. Rub seasonings into chops. Grill over high heat 3 to 4 minutes per side for medium-rare; the chops should register 135°F at the thickest part. Transfer to a platter and set aside for about 5 minutes before serving. Sprinkle with remaining herbs.

Suggested side dishes:
Asparagus Bundles with Lemon Butter
Roasted Baby Bliss Potatoes Tapenade

Quick cuisine:
After roasting, toss potatoes with jarred tapenade from the specialty section of your supermarket.