Cotelettes d'Agneau a la Provencale Lamb Chops Prov

Name: Cotelettes d'Agneau a la Provencale Lamb Chops Provence-Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 lamb chops from the rib; 1/4 cup olive oil; 1 teaspoon dried basil; 1 tablespoon parsley, chopped; 1 tablespoon scallions, chopped; 2 tablespoons mushrooms, chopped; 1/4 teaspoon salt; Freshly ground black pepper; 1/2 cup dry crumbs of French bread; 1/2 cup Champagne (or other dry white wine); 1/2 cup consomme; 1 tablespoon butter; 2 tablespoons dry crumbs of French bread; 1 tablespoon shallots, chopped; 2 teaspoons parsley, chopped; 1 teaspoon scallions, chopped; 1/4 teaspoon salt; Freshly ground black pepper; 1 orange

Servings: persons

6 lamb chops from the rib
1/4 cup olive oil
1 teaspoon dried basil
1 tablespoon parsley, chopped
1 tablespoon scallions, chopped
2 tablespoons mushrooms, chopped
1/4 teaspoon salt
Freshly ground black pepper
1/2 cup dry crumbs of French bread
1/2 cup Champagne (or other dry white wine)
1/2 cup consomme
1 tablespoon butter
2 tablespoons dry crumbs of French bread
1 tablespoon shallots, chopped
2 teaspoons parsley, chopped
1 teaspoon scallions, chopped
1/4 teaspoon salt
Freshly ground black pepper
1 orange

1
Trim fat from the chops.
2
In a shallow baking dish, whisk together olive oil, basil, parsley, scallions, mushrooms, salt and pepper.
3
Marinate chops for half an hour, turning once.
4
Without removing the marinade ingredients from the surface of the chops, coat them with breadcrumbs.
5
Broil the chops, not too closely to the heat, for 6 to 8 minutes on each side, or until the crumbs are nicely browned and the chops are pink on the inside.
6
Meanwhile prepare the sauce: Cook the wine and consomme in a saucepan.
7
Knead together the butter and crumbs, shallots, parsley, scallions, salt and pepper.
8
Add this mixture to the simmering liquid, stirring.
9
Continue to simmer the sauce, stirring occasionally, until some of the liquid evaporates and the sauce thickens.
10
Just before serving, stir in the zest of 1/4 orange and 2 to 3 tablespoons orange juice.
11
Serve in a sauceboat with lamb chops.

664

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 6 lamb chops from the rib, 1/4 cup olive oil, 1 teaspoon dried basil, 1 tablespoon parsley, chopped, and more.

Yes, Cotelettes d'Agneau a la Provencale Lamb Chops Provence-Style falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cotelettes d'Agneau a la Provencale Lamb Chops Provence-Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions