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Capturing the coastal essence of wild herbs, like mint, that grow along the French Riviera, this herbaceous blend brings a fresh, floral element to grilled foods.
After 3 years of working together, Eric Ripert of Manhattan’s Le Bernardin and Lior Lev Sercarz of La Boîte have collaborated to create a unique line of spices - The Voyager Collection. The blends allow chefs and home cooks alike to elevate everyday dishes as well as elaborate preparations at home or while travelling.
Capturing the coastal essence of wild herbs, like mint, that grow along the French Riviera, this herbaceous blend brings a fresh, floral element to grilled foods.
After 3 years of working together, Eric Ripert of Manhattan’s Le Bernardin and Lior Lev Sercarz of La Boîte have collaborated to create a unique line of spices - The Voyager Collection. The blends allow chefs and home cooks alike to elevate everyday dishes as well as elaborate preparations at home or while travelling.
In a mixing bowl, whisk the yogurt with the garlic, shallots, olive oil, and 2 tablespoons of cold water. Season with salt and pepper. Add the chives and stir to incorporate. Reserve in the refrigerator. This may be done early in the day.
Place the lamb on a large plate and drizzle with extra virgin olive oil. Sprinkle with sliced garlic and Riviera Herbs. Marinate the lamb for 15 – 30 minutes.
Place a sauté pan over medium high heat. Heat the pan until very hot. Season the lamb chops with salt and pepper, place in the pan carefully, and cook until seared on one side (about 3 minutes). Turn them over and cook for about 3 more minutes for medium rare. Sprinkle a touch more Riviera Herbs on the lamb as it rests.
To serve, place the arugula in a large mixing bowl. Lightly season with salt, pepper, and 2 tablespoons of dressing over the arugula. Toss the arugula to coat well.
Arrange a tall pile of arugula on each plate. Place three chops on each plate and serve with more yogurt sauce.
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