November 26, 2015
Here is a delicious taste of what you might savour if you were to venture to Provence, a classic French country barbeque grill recipe.
Combine other marinade ingredients, pour over the lamb and rub marinade over all the surfaces of the chops. Don’t be afraid to really get your hands dirty, the more friction, the more flavours will stick!
Cook the chops to a nice golden brown crust, about 3 – 5 minutes per side for rare. If you like your chops a big more done and warmed up on the inside (medium-rare or medium) leave them on a bit longer.
Travel Tip if you are so inclined to savour Provence as I was!
Follow Your Fellow Foodies: As in just about every aspect of travel planning, the Internet is invaluable. Google is a great place to start, and queries like ‘best restaurants in Provence’ will lead you in many directions. There are great foodie discussions boards, like chowhound.com, whose motto is ‘for people who live to eat.’
We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!
We’ve designed a handy budget rating scale for you to guide you (and your wallet) through the recipes. Recipes are graded from the ‘high-end caviar-type budget’ to the ‘lower-end spam canned meat type-budget’.
= Spam (aka low budget)
= Mac ‘n Cheese (aka mid budget)
= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)