Provencal Lamb Chops


With Ratatouille & Butternut Squash Risotto

Ingredients List

  • 4- 6 lamb chops
  • 4 Tbsp. dried Herbes de Provence, divided
  • 2 cloves of garlic, mashed to a paste
  • 5 tsp olive oil, divided
  • 1 large white onion, diced
  • 2 tsp fennel seeds
  • 1 (28oz) can whole tomatoes
  • 1 medium zucchini, medium diced
  • 1 medium yellow squash, medium diced
  • 1 medium eggplant, peeled and medium diced
  • 1 (10 oz) bag frozen diced butternut squash; thawed
  • 1 Tbsp. butter
  • ½ large white onion, small diced
  • 2 tsp garlic, minced
  • ¼ cup white wine, dry
  • 1-½ cup Arborio rice
  • 3 cups vegetable broth
  • 3 cups heavy cream or whole milk
  • 1/8 tsp turmeric
  • 4 oz goat cheese
  • Salt and pepper to taste
  • SERVES: 4


1. Sous vide and meat prep
Fill a large pot with water and insert the sous vide stick into the water, clipping the stick onto the edge of the pot. Set the temperature to 130°F and the time for 1 hour.
While the water heats, spread the garlic paste on the lamb chops and season with 2 tbsp. herbes de Provence and salt and pepper. Place the pork in individual zip top bags.
Press out as much air from the bag as possible and zip almost closed. Once the water is heated, place the bags in the water, until pork is almost completely submerged to get out as much air as possible and then zip the rest of the way closed. Be careful to not get water into the bag.

2. Make the ratatouille
In a large pot heat 2 tsp olive oil over medium heat for a couple of minutes until it begins to smoke. Add the diced onions and cook until slightly softened, about 3-4 minutes. Add the garlic, 2 tbsp. herbes de Provence, fennel seed, and a little pinch of salt and pepper; cook for about 2 minutes. Add the tomatoes and cook for about 5 minutes and then use the back of a spoon to gently break apart the tomatoes. Add the zucchini, yellow squash, and eggplant and simmer until ready to serve (a minimum of 20 minutes).

Provencal Lamb Chops Recipe
Provencal Lamb Chops Recipe

3. Make the risotto
In a medium sauce pan heat up the vegetable broth and the heavy cream and keep warm (do not boil or simmer, just keep it warm over low heat). In a pot over high heat add the butter and 3 tsp of olive oil. Add the ½ white onion diced small and cook until the onions are translucent. Add the minced garlic, dry white wine, and Arborio rice. Stir and cook for about 1 minute. Reduce your heat to low and using a ladle; add the warmed broth and cream mixture by about 1 cup measurements to the rice. Stir gently while the 1 cup of broth/cream is absorbed by the rice. As soon as the liquid is absorbed add another ladle of the broth/cream mixture and keep stirring until the liquid is absorbed. Continue this process until all the liquid is absorbed. Keep stirring or the rice will burn. The stirring helps make the risotto creamy. Once all of the liquid is absorbed take it off the heat and add in the butternut squash, turmeric, and goat cheese. Stir until the cheese is melted. Add salt and pepper to taste.

4. Sear the meat
Once the lamb has finished cooking carefully remove it from the bag and set it on a cutting board. In a cast iron skillet heat a few tbsp. of olive oil over high heat. Once the oil starts to smoke sear the lamb in the pan for about 3-4 minutes per side. Allow the lamb to rest for about 5 minutes before serving.

5. Compose your meal
Divide the ratatouille, risotto and lamb chops between 4 plates and serve.