Provençal Lamb Chops Bowl with Warm White Bean Stew and Lemon Rice

Name: Provençal Lamb Chops Bowl with Warm White Bean Stew and Lemon Rice
Cuisine: French
Ingredients: 2 garlic cloves, minced; ½ cup (75 g) cherry tomatoes; ⅓ cup (57 g) black olives; 2 cups (520 g) canned white beans, rinsed and drained; ⅓ cup (80 ml) veggie or chicken stock; ⅓ cup (80 ml) veggie or chicken stock; 2 cups (86 g) fresh baby spinach; 6 to 8 lamb chops, trimmed; 1 tablespoon (3 g) herbes de Provence; 1 teaspoon pepper; 2 tablespoons (28 g) butter; 1 teaspoon cooking oil (mild flavored, neutral oil); 1 teaspoon cooking oil (mild flavored, neutral oil); 1 teaspoon cooking oil (mild flavored, neutral oil); 1 head radicchio, coarsely torn or sliced; ½ cup (10 g) arugula; 1 shallot, thinly sliced; Parmesan cheese shavings, to taste, about ¼ cup (28 g); ½ teaspoon Dijon mustard; 1 tablespoon (15 ml) white wine vinegar; ¼ teaspoon salt; ¼ teaspoon sugar; 2 tablespoons (28 ml) olive oil; ¼ teaspoon fresh thyme leaves; Sprig fresh rosemary

Preparation info

Makes
2
servings

Difficulty
Easy

Appears in

Mediterranean Bowls

By Mahy Elamin

Published 2026

About

This bowl has the simple fragrant flavors of Provence and memories of France, all gathered into a simple rustic and humble yet tasty bowl. Provençal Lamb Chops with fresh rosemary sit beside a warm white bean stew simmered with tomatoes, olives, and fresh herbs, full of Mediterranean comfort. A scoop of lemon-scented rice adds brightness, while a radicchio and Parmesan salad brings a crisp, slightly bitter contrast that balances the richness beautifully.

Ingredients

Europe
France
Provence
Main course
Mediterranean

Ingredients

Method