French Provençal · intermediate
Provençal Garlic Herb Lamb Chops With Creamy White Bean Purée
Juicy pan-seared lamb cutlets seasoned with Herbes de Provence rested over a smooth, lemon-scented cannellini bean purée.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Coat lamb chops with 1 tablespoon olive oil, Herbes de Provence, minced garlic, salt, and pepper; let rest for 10 minutes.
- 02
Heat 1 tablespoon olive oil in a saucepan over medium heat, add smashed garlic cloves, and cook for 1 minute until fragrant.
- 03
Add drained cannellini beans and halal vegetable stock to the saucepan, simmer for 5 minutes, then mash until smooth with a potato masher.
- 04
Stir lemon zest and half the chopped parsley into the warm bean purée, season to taste with salt, and keep warm over low heat.
- 05
Heat remaining tablespoon olive oil in a heavy skillet over high heat until smoking hot, then sear lamb chops for 3 to 4 minutes per side.
- 06
Rest lamb chops for 3 minutes on a cutting board, then serve over warm white bean purée garnished with remaining fresh parsley.
A LITTLE KITCHEN KNOW-HOW
High-Heat Searing
Cooking meat quickly in a preheated hot skillet to develop a rich exterior crust while retaining inner moisture.
Notes from the kitchen
- Ensure the skillet is thoroughly heated before adding lamb to achieve a deep caramelized crust without overcooking.
- Rinse canned white beans thoroughly to remove excess sodium before mashing.
- Original home-cooking adaptation inspired by French Provençal; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.