French Master Chef Sylvain Harribey, executive chef at Sofitel New York City, sends his recipe for Cotes D’ Agneau, an herb-marinated lamb chop, to you for spring. Chef Harribey is newly presented with the prestigious title “French Master Chef” presented with honor by the French culinary association MaÎtres Cuisiniers de France to those chefs who have given of themselves to teaching, judging, helping other chefs further their training, educating, promoting their French culture and French cuisine.
Print
CÔTES D’AGNEAU
- Total Time: 2 hours 15 minutes
- Yield: 4 1x
Description
Chef Harribey’s CÔTES D’AGNEAU are herb-marinated lamb chops served with flageolet beans and roasted baby vegetables.
Ingredients
- 1 lb (450 g) Flageolet beans, can substitute with Navy beans pre- soaked for two hours drained
- 4 tbsp olive oil
- 2 garlic cloves minced
- 1 tsp of Provençale herbs
- 2 fresh thyme leaves, lightly crushed
- 4 fresh rosemary leaves
- 1 tsp salt
- 1 tsp black pepper
- 1 medium carrot diced
- 1 yellow onion chopped
- 4 baby zucchinis blanched
- 4 baby yellow sunburst squash blanched
- 4 baby carrots with tops blanched
- 4 stalks of asparagus blanched
- 12 french cut lamb chops ( Australian or from Colorado)
Instructions
- Toss lamb chops with two tbsp olive oil, salt, pepper, and Provençale herbs and marinate for one hour.
- Heat large skillet over medium heat with remaining olive oil.
- Sauté onions and diced carrots with one garlic clove until soft.
- Add beans and cover with water 3” deep and simmer.
- Season well with salt and pepper.
- Lower heat and simmer until beans are cooked through for about 45 minutes to 1 hour.
- Roast vegetables in a preheated oven at 375 degrees
- Remove lamb chops from marinade and discard the marinade.
- Grill lamb chops over medium flame for three minutes per side to medium.
- Drain beans and vegetables and place on plate.
- Arrange three lamb chops per plate with one of each baby vegetable and garnish with a rosemary sprig.
- Prep Time: 1 hour 15 minutes
- Cook Time: 1 hour
- Category: Entree
- Cuisine: French
Nutrition
- Serving Size: 1 serving (3 lamb chops)
- Calories: 610
If You Liked This Recipe, You’ll Love These
- Warm Puy Lentil Salad with Golden Halloumi
- How to Make Swedish Meatballs
- Grilled Chili Sesame Chicken
- Lemongrass Braised Bison Osso Buco
Frequently Asked Questions
What are flageolet beans and can I substitute them?
Flageolet beans are a pale green French heirloom bean prized for their delicate, creamy texture — they are the traditional accompaniment for lamb in French cooking. The recipe specifically allows navy beans as a substitute; just pre-soak them for two hours and drain before using. 
How long should I marinate the lamb chops?
The recipe calls for a one-hour marinade in 2 tbsp olive oil, salt, pepper, and Provençale herbs. Discard the marinade before grilling — don’t use it as a basting liquid.
How do I cook the lamb chops to medium?
Grill the chops over a medium flame for three minutes per side, which brings them to medium doneness. Each plate is served with three chops, arranged alongside the bean-and-vegetable base.
Why are the vegetables prepared two different ways?
The baby zucchinis, sunburst squash, carrots, and asparagus are blanched first and then finished in a 375°F oven to roast, giving them both tenderness and caramelized color. The diced carrot and onion in the bean braise are sautéed separately as a flavoring base for the beans.
