Lamb Comte de Provence, Green Asparagus with Olives

Ingredients:

• 4 lamb chops, about 1 1/2 inches thick
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and freshly ground black pepper to taste
• 1/4 cup red wine
• 1/2 cup chicken stock
• 1/4 cup heavy cream
• 1/4 cup grated Comte cheese
• 1 lb green asparagus, trimmed and halved lengthwise
• 1/4 cup pitted Kalamata olives
• 1 tbsp butter

Instructions:

1. Preheat the oven to 400°F.
2. Season the lamb chops with thyme, rosemary, salt, and pepper.
3. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the lamb chops and sear for 2-3 minutes per side until browned.
4. Remove the chops from the skillet and set aside on a plate.
5. Add the red wine to the skillet and scrape any browned bits from the bottom of the pan. Cook for 2-3 minutes until the wine has reduced by half.
6. Add the chicken stock, cream, and Comte cheese to the skillet. Cook for 2-3 minutes until the cheese has melted and the sauce has thickened.
7. Return the lamb chops to the skillet and spoon the sauce over them.
8. Bake in the preheated oven for 10-12 minutes for medium-rare.
9. Meanwhile, bring a pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until tender.
10. Drain the asparagus and toss with butter and olives.
11. Divide the lamb chops and sauce onto four plates and serve with the asparagus on the side.

Verdict:

The lamb chops Comte de Provence are a rich and creamy dish with savory undertones. The green asparagus with olives provides a slight bitterness that nicely complements the lamb.

Serving Suggestions:

Pair with a bold red wine, such as a Cabernet Sauvignon or Syrah. Serve with a side of mashed potatoes or roasted vegetables.