Cotelettes d'Agneau au Romarin (Lamb steaks with rosemary)
Published March 22, 1983
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
4 lamb steaks cut from loin with bone in, about 1 ¼ inches thick and about ¾ pound each, or use 8 regular loin chops about 1 ¼ inches thick (see note)
2 teaspoons finely ground or powdered dried rosemary
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons butter
16 whole cloves garlic, unpeeled
⅓ cup dry vermouth
¼ cup fresh or canned chicken broth
1 teaspoon chopped fresh rosemary or 2 tablespoons finely chopped parsley, optional
Nutritional analysis per serving (4 servings)
5 grams carbs; 98 milligrams cholesterol; 400 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 15 grams saturated fat; 31 grams fat; 1 gram fiber; 394 milligrams sodium; 20 grams protein
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.
Powered by
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.