The first time I tasted truly authentic Provençal grilled lamb chops was during a sunset dinner in a small village near Marseille. The meat had been marinated overnight, infused with anise-scented herbs, and grilled to pink perfection. What struck me wasn’t just the flavor but the technique – the careful rendering of fat, the precise timing, and that unexpected splash of pastis that made the dish sing. It was rustic cooking elevated to art through attention to detail, and I’ve spent years perfecting my version of this Mediterranean classic that balances tradition with technique.
The Story
Grilled lamb chops are beloved throughout the Mediterranean, but the Provençal preparation holds a special place in my heart. While cassoulet might be France’s multi-day masterpiece, these lamb chops demonstrate how an overnight marinade transforms a simple cut into something sublime. The marriage of fennel, garlic, and anise-flavored pastis creates a distinctly southern French profile, while the technique of searing the fat cap first produces incomparable texture.
Ingredients Spotlight
For 4 servings, you’ll need:
- 8 lamb chops (preferably rib chops or loin chops with T-bone), about 1-inch thick (2.5 cm)
- ¼ cup extra virgin olive oil (60 ml), plus 1 tablespoon for cooking
- 4 garlic cloves, 2 minced and 2 thinly sliced
- 1 tablespoon fresh fennel fronds, finely chopped (or 1 teaspoon dried fennel seeds)
- 1 teaspoon Espelette pepper (or ½ teaspoon red pepper flakes)
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon pastis (Pernod or Ricard)
- ⅓ cup Niçoise olives, pitted (about 24 olives)
- Flaky sea salt
Step-by-Step Guide
1. Begin by patting the lamb chops dry with paper towels – this is crucial for proper browning. Combine olive oil, minced garlic, fennel, Espelette pepper, and black pepper in a glass dish or ziplock bag.
2. Add the lamb chops, massage the marinade into the meat, cover, and refrigerate for at least 8 hours or up to overnight. This long marination is what separates good lamb chops from extraordinary ones.
3. Remove the chops from refrigeration 30 minutes before cooking to allow them to come to room temperature. This ensures even cooking.
4. Heat a large cast iron skillet over medium-high heat. Add 1 tablespoon olive oil.
5. Here’s the game-changing technique: place the lamb chops fat-side down first (on their edges), holding them with tongs if necessary. Sear for 1-2 minutes until the fat renders and turns golden.
6. Lay the chops flat and sear for 2 minutes per side for medium-rare (internal temperature of 130°F/55°C). Adjust timing for desired doneness.
7. Remove the chops to a warm plate and lower the heat to medium. Add sliced garlic to the pan and cook for 30 seconds until fragrant.
8. Pour in the pastis to deglaze, scraping up the flavorful browned bits, then add the olives and warm through for 1 minute.
9. Pour the sauce over the lamb chops, sprinkle with flaky sea salt, and allow to rest for 3 minutes before serving.
Chef’s Note: The pastis isn’t just for flavor – it creates a magical reaction with the lamb fat, producing complex, anise-scented notes that elevate the dish beyond a simple grilled protein. If you’re avoiding alcohol, substitute with 1 tablespoon of water mixed with ¼ teaspoon ground star anise.
Expert Techniques
The three non-negotiable elements of this dish are: proper marination time, fat-cap rendering, and resting period. When I first started cooking lamb professionally, I underestimated how much flavor development occurs during that overnight marinade – the fennel and olive oil penetrate deep into the meat, tenderizing while flavoring. Similarly, the fat rendering technique I learned while working with a chef from Aix-en-Provence transforms the texture completely, much like the slow-cooking method used for Basque chicken stew.
Temperature control is critical – medium-rare (130-135°F/55-57°C) showcases lamb’s natural sweetness without toughening the protein. If you prefer medium, don’t exceed 145°F (63°C) internal temperature. A meat thermometer removes all guesswork.
Presentation & Pairing Ideas
Serve these chops with their glossy, olive-studded sauce pooled around them, and complement with sides that balance their richness. A classic ratatouille offers acidic contrast, while a buttery potato puree makes a luxurious foundation. For a lighter meal, a simple salad of bitter greens with lemon vinaigrette cuts through the lamb’s richness beautifully.
Wine pairing is straightforward – reach for a Bandol rouge or Côtes du Rhône with enough structure to stand up to the lamb, or try a dry rosé from Provence for a regional pairing. The anise notes from the pastis have a particular affinity with the herbal qualities in many Mediterranean wines.
This dish shares the same philosophy as Italian nonna’s risotto or Burgundian braised short ribs – simple ingredients transformed through technique and time. Make it your own by adjusting the herbs to your preference; rosemary and thyme work beautifully in place of fennel, or try a North African twist with cumin, coriander and preserved lemon in the marinade. The principles remain the same: respect the ingredient, control the heat, and layer the flavors. That’s how a humble chop becomes a memorable meal.