1 tablespoon herbs de Provence
2 tablespoons garlic minced
1 teaspoon coarse black pepper
2 tbsps olive oil
Lamb chops or roast
Port wine
kosher salt
Combine all rub ingredients (no salt!) and pat onto all surfaces of chops or roast. Place in plastic bag and marinate overnight. Heat 1 tbsp corn oil in skillet and sear meat on all sides. Continue to cook chops till done, or cook roast in oven with meat thermometer. Season with salt after done. Deglaze skillet with port wine and drizzle over cooked lamb.
Notes: Serve with Tzizik Sauce, Bulgur Pilaf & Ratatouille