Tonja's Table

Welcome to Tonja’s Table. I have been inspired by many friends and family to share my recipes and love for cooking.

  • Home
  • My Book
  • About Me
  • Catering
  • Grazing Tables
  • Work With Me
  • Media

Restaurant Inspiration– Lamb Chops with Herbes de Provence and Pesto Yogurt

July 13, 2017 by Tonja Leave a Comment

This recipe is from my cookbook: Tonja’s Table: Menus and Recipes for Every Occasion.  It’s still one of my favorites thanks to our love affair with 112 Eatery in Minneapolis.  On our first visit there, many years ago, we ordered the lamb scottadito with goats milk yogurt and I was in heaven.

I went home the next day and re-created a version of this dish.  I ended up using Herbes de Provence and made a new sauce with Greek yogurt and pesto.  These chops are pounded out thin and marinated. You can have your butcher french them if you prefer.

Make this soon—your guests will be swooning!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Restaurant Inspiration– Lamb Chops with Herbes de Provence and Pesto Yogurt

  • Author: Tonja Engen
Print Recipe
Pin Recipe

Ingredients

Scale
  • For the lamb chops:
  • 1 rack of lamb
  • 1/2 cup of Olive oil
  • 4–5 Tbls. Herbs de Provence
  • Salt and pepper to taste
  • For the Pesto Yogurt:
  • 1 cup of Greek yogurt
  • 1/4–1/2 cup of pesto
  • Salt and Pepper to taste
  • 1 Tbls. lemon juice

Instructions

  1. To make the Yogurt Pesto sauce mix all ingredients together and salt and pepper to taste. (Can be made 1 day ahead).
  2. Next, slice rack of lamb into individual chops and pound out each one between plastic wrap 1/4 thick. You can have a butcher do this too. Salt and pepper both sides. In a bowl, make a paste by adding Herbs de Provence and olive oil. Rub on both sides of lamb chops. Put into a zip-loc bag and marinate at least one hour.
  3. Grill 4-5 minutes per side. Place lamb chops on a platter along with the yogurt pesto sauce.
  4. Serve immediately.

Did you make this recipe?

Tag @officialtonjastable on Instagram and hashtag it #tonjastable

 

Filed Under: Uncategorized Tagged With: 112 Eatery, dinner, herbes de Provence, lamb chops, Pesto, Uscale dining main course, yogurt

« Weeknight Dinner—Asian Grilled Salmon
My Favorite Summer Salad–Panzanella »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Sign up for our mailing list!

About Me

Tonja

Welcome to Tonja’s Table. I have been inspired by many friends and family to share my recipes and love for cooking.

Follow Tonja’s Table

Categories

Find A Recipe

My Cookbook

My Cookbook

Recent Posts

  • St. Patty’s Day–Reuben and Swiss Sliders
  • Valentines Dinner—Herb and Butter Basted New York Strip For Two (Video)
  • Creamy Lemon Pepper Chicken Pasta w/ Basil
  • Blueberry Crumble Bars
  • Buffalo Chicken Meatballs
  • Mediterranean Vegetable Hummus Platter w/ Pita Chips

Follow Tonja’s Table

Categories

Copyright © 2022 · by Shay Bocks · Built on the Genesis Framework · Powered by WordPress