Côtelettes d’Agneau à la Provençale (Lamb Cutlets with Herbes de Provence)

• 2 cloves Garlic
• 2 tsp Herbes de Provence
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 2 tbsp Olive oil
• 6 pieces Lamb chops, cutlets, about 1.5 cm thick
• 2 medium Tomato, ripe but firm
• 80 ml Dry White Wine
• 1 medium Lemon

1. Peel and finely grate the garlic into a bowl, then stir in the herbes de Provence, fine sea salt, black pepper and olive oil. Add the lamb chops and turn to coat well. Leave to marinate while you prepare the tomatoes, about 10 minutes at room temperature.
2. Slice the tomatoes into thick rounds. Heat a large frying pan over medium-high heat. Lift the lamb from the marinade, letting any excess drip back into the bowl, and place the chops in the hot pan.
3. Sear the lamb for 2 to 3 minutes per side until deeply golden and cooked to your liking. Transfer to a warm plate and rest while you finish the sauce. Keep the pan on the heat.
4. Add the tomatoes to the pan and cook for 1 to 2 minutes per side until warmed through and lightly blistered. Move the tomatoes to the plate with the lamb. If the pan looks dry, add a small splash of olive oil from the bowl.
5. Pour in the dry white wine and scrape up the browned bits, simmering for 1 to 2 minutes until slightly reduced. Squeeze in the lemon juice, then taste and adjust with a pinch more fine sea salt and black pepper if needed. Spoon the pan sauce over the lamb and tomatoes and serve straight away.

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