Cotelettes d'Agneau au Romarin (Lamb steaks with rosemary)
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 4lamb steaks cut from loin with bone in, about 1¼ inches thick and about ¾ pound each, or use 8 regular loin chops about 1¼ inches thick (see note)
- 2teaspoons finely ground or powdered dried rosemary
- Salt to taste if desired
- Freshly ground pepper to taste
- 2tablespoons butter
- 16whole cloves garlic, unpeeled
- ⅓cup dry vermouth
- ¼cup fresh or canned chicken broth
- 1teaspoon chopped fresh rosemary or 2 tablespoons finely chopped parsley, optional
Nutritional analysis per serving (4 servings)
400 calories; 31 grams fat; 15 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 20 grams protein; 394 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim excess fat from steaks or chops, leaving only thin layer. If steaks are used, tie them around with string. If chops are used, make them into neat package by tying with string or spearing tails with skewers close to bone.
- Step 2
Sprinkle meat on both sides with dried rosemary, salt and pepper.
- Step 3
Heat tablespoon of butter in skillet large enough to hold meat in one layer. Add meat and sprinkle with garlic cloves. Cook 4 minutes or until nicely browned on one side and turn.
- Step 4
Brown on second side about 4 minutes. Turn on the fat side and cook, moving so fat portions brown evenly, about 7 minutes. When meat is cooked for total of about 15 minutes, it will be medium rare. If you desire well-done meat, you must cook 5 or 10 minutes longer.
- Step 5
Remove lamb to warm serving dish. Pour off all fat from skillet and add vermouth. Cook, stirring to dissolve brown particles that cling to bottom and sides of skillet. Add broth and bring to boil. Swirl in remaining butter and, if used, fresh rosemary or parsley. Pour sauce over lamb and serve.
- The steaks recommended here are cut from the unsplit saddle of lamb and resemble two lamb chops uncut at the main upper bone.
Private Notes
Comments
Pierre Franey is a master of using few ingredients and creating a dish that appears to be a large production. Guests will be impressed with this recipe. The use of dried and fresh rosemary deepens the flavor of the chops. Serve with a nice red
If you are looking for a book that will give you bistro dishes for week nights try fo find a copy of his book Cuisine Rapide.