Herbes de Provence

Published August 9, 2015

Herbes de Provence

I like making my own herb and spice blends. It gives me the chance to use my own fresh seasonings and to make them the way I like. Herbes de Provence is a favorite of my friend, Amy. We were getting together for a dinner with some friends and since we were having lamb and Herbes de Provence goes well with lamb, it was a no-brainer. Herbes De Provence is a blend of thyme, basil, bay leaves, lavender, savory and rosemary. It had a rich, almost floral flavor that goes well with lamb, beef, pork, duck and fish. I used a mix of fresh and dried herbs, so any leftover would be stored in the freezer. Dried herbs can also be used for a shelf stable blend. I rubbed the Herbes de Provence all over the lamb roast before roasting. I also added some pink salt. The lamb came out great and was a big hit.

Herbes de Provence

1 T. thyme
1 T. rosemary 1 T. savory
2 t. basil
1 t. lavender
2 bay leaves

Blend fresh or dried herbs until bay leaves are powdered. Rub this mixture on grilled meats, roasts, chicken, or fish. If using fresh herbs, make small amounts and freeze what is unused.

Lamb roast with Herbes de Provence

Posted in Cooking