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Le Chaudron recipe
Côtelettes agneau grillées romarin
Grilled lamb chops with rosemary
⏱ 20 minServes 2Medium380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
4lamb chops
2 sprigsrosemary
2 clovesgarlic
1 tbspolive oil
1 tbspwhole-grain mustard
1 pinchfleur de sel and pepper
150 g (5 oz)green beans
- 4 lamb chops
- 2 sprigs rosemary
- 2 cloves garlic
- 1 tbsp olive oil
- 1 tbsp whole-grain mustard
- 1 pinch fleur de sel and pepper
- 150 g (5 oz) green beans
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Pick the rosemary leaves (keep a few whole for garnish) and chop the garlic.
- In a bowl, mix the olive oil, chopped rosemary and garlic, and coat the lamb chops.
- Marinate for at least 15 minutes at room temperature.
- Meanwhile, trim the green beans and cook in a large pot of boiling salted water for 8 minutes.
- Drain and plunge into ice water for 2 minutes.
- Heat a griddle to very high (250°C / 480°F) for a good crust.
- Cook the chops for 3 minutes per side for pink. Season with flaky salt and plenty of pepper.
- Rest under foil for 3 minutes. Serve with the warm green beans and whole-grain mustard on the side.
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