Côtelettes D'agneau Recipe

Prepare Lamb

Remove lamb chops from refrigerator 30 minutes before cooking to come to room temperature. Pat dry with paper towels and season both sides with 1 teaspoon salt and 1/2 teaspoon pepper.

Make Herb Paste

In a small bowl combine chopped parsley (1/2 cup), chopped rosemary (2 tbs), chopped thyme (2 tsp), minced garlic (4 cloves), 2 tablespoons olive oil and 2 tablespoons Dijon mustard. Mix into a coarse paste. Taste and adjust salt if needed.

Sear Chops

Heat a heavy ovenproof skillet (cast iron preferred) over medium-high heat with 1 tablespoon olive oil until shimmering. Sear lamb chops 1-2 minutes per side until golden brown to create fond. Transfer chops to a plate.

Crust and Roast

Spread about 1/2 - 1 tablespoon of Dijon mustard over the meat side of each chop (reserve any remaining mustard for jus if desired). Press the herb paste onto the mustard-coated side to form an even crust. Return chops to skillet, herb-side up. Roast in a preheated 400°F (200°C) oven for 6-10 minutes for medium-rare (internal temp 57-60°C / 135-140°F) depending on thickness. Remove from oven and tent loosely with foil for 5 minutes before serving.

Preheat oven to 400°F (200°C) if not already. Toss halved potatoes (1.5 lbs) with 2 tablespoons olive oil, 1 tsp chopped rosemary, 2 smashed garlic cloves, 1 tsp salt and 1/2 tsp pepper in a bowl until evenly coated.

Spread potatoes cut-side down on a rimmed baking sheet in a single layer. Roast in the oven alongside the lamb (or before) for 25-30 minutes, turning once halfway, until golden brown and tender. Remove garlic cloves after 20 minutes if they begin to burn. Keep warm until plating.

While potatoes roast and chops rest, heat 2 tablespoons extra virgin olive oil in a large sauté pan over medium heat. Add the diced onion and cook 4 minutes until translucent.

Add diced red bell pepper and cook 3 minutes. Add minced garlic (2 cloves) and cook 30 seconds until fragrant.

Add diced eggplant (1 cup) and zucchini (1 cup). Cook, stirring occasionally, until vegetables begin to soften, about 6-8 minutes.

Stir in chopped tomatoes (1 cup), 1 tablespoon tomato paste, 1 tsp thyme, and bay leaf. Reduce heat to medium-low and simmer gently for 10-12 minutes until mixture is saucy but vegetables still hold shape. Season with 3/4 tsp salt and 1/2 tsp pepper. Remove bay leaf and keep warm.

While lamb rests, use the same skillet with lamb fond. If you used a separate pan, place trimmed lamb trimmings or bones in a small sauté pan and brown briefly in 1 tablespoon butter over medium-high heat to render flavor (about 3 minutes). Add the minced shallot and cook 1-2 minutes until softened.

Deglaze the skillet with 1/2 cup red wine, scraping up browned bits (fond). Reduce wine by about half over medium heat (2-3 minutes).

Add 1 cup stock, thyme sprig and bay leaf. Bring to a simmer and reduce gently until sauce coats the back of a spoon, about 6-8 minutes. Discard thyme sprig and bay leaf.

Strain jus through a fine mesh sieve into a small saucepan, pressing on solids to extract flavor. Whisk in 1 tablespoon unsalted butter off heat to give the jus a glossy finish. Season to taste with 1/4 tsp salt and 1/4 tsp pepper. Keep warm.

On each plate place a portion of roasted potatoes and a spoonful of ratatouille. Arrange 2 herb-crusted lamb chops per person leaning against the potatoes. Spoon warm natural jus over and around the chops (about 1-2 tablespoons per serving). Garnish with a small sprig of fresh thyme or parsley if desired and serve immediately.