Description
Chef Harribey’s CÔTES D’AGNEAU are herb-marinated lamb chops served with flageolet beans and roasted baby vegetables.
Ingredients
Scale
- 1 pound Flageolet beans, can substitute with Navy beans pre- soaked for two hours drained
- 4 tablespoons olive oil
- 2 garlic cloves minced
- 1 teaspoon of Provençale herbs
- 2 fresh thyme leaves, lightly crushed
- 4 fresh rosemary leaves
- 1 teaspoon salt
- 1 teaspoon 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 tablespoons 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.
- Category: Entree
- Cuisine: French