Summer in Provence RubAuthor:Rachael Ray Every DayUpdated:Jul 12, 2017Original:May 2, 20144ServingsIngredients2 tablespoons kosher salt2 tablespoons herbes de Provence1 tablespoon granulated garlic4 double lamb chops (about 2 lbs.) EVOOPreparationIn bowl, combine first 3 ingredients. Brush lamb with EVOO, sprinkle with rub and pat to adhere before grilling.