This lamb dish is saturated with the bold flavors of Provence—rosemary, thyme, garlic, olives, and capers. First the lamb is seared with broken sprigs of rosemary and thyme to infuse the meat with smoky, eucalyptus notes. Then it’s buried under plenty of garlic and herbs, roasted in the oven until medium-rare, and served with a sweet and creamy flageolet gratin, roasted radicchio, and black olive tapenade.
Season the lamb with the herbs, pepper, and garlic the night before. For extra smoky flavor, you could sear the lamb on the grill instead of in a pan. Either way, remember to let the meat rest before slicing it into chops. If you like, set up the gratin and bake it ahead of time. You can also roast the radicchio and make the tapenade in advance.
