Lamb Chops with Summer Succotash

Saute onion and bell pepper in the olive oil for 5 minutes over medium heat, or until softened. Stir in flour and cook for 1 minute. Slowly add chicken broth or stock and half-and-half as well as the succotash and potatoes. Let the mixture simmer over low heat until thickened, stirring occasionally.

Meanwhile season lamb chops with salt, pepper, and Herbes de Provence. Arrange the chops on a broiler pan and broil on high on top oven rack for 3 minutes. Remove the pan from the oven and flip the chops. Then broil 3 more minutes for medium rare.

Spoon the creamy vegetable mixture on a plate and arrange 2 lamb chops on top.