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  • Author: Gaby Brasserie Francaise Executive Chef Sylvain Harribey
  • Yield: 4 1x


Chef Harribey’s CÔTES D’AGNEAU are herb-marinated lamb chops served with flageolet beans and roasted baby vegetables.


  • 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)


  1. Toss lamb chops with two tablespoons olive oil, salt, pepper, and Provençale herbs and marinate for one hour.
  2. Heat large skillet over medium heat with remaining olive oil.
  3. Sauté onions and diced carrots with one garlic clove until soft.
  4. Add beans and cover with water 3” deep and simmer.
  5. Season well with salt and pepper.
  6. Lower heat and simmer until beans are cooked through for about 45 minutes to 1 hour.
  7. Roast vegetables in a preheated oven at 375 degrees
  8. Remove lamb chops from marinade and discard the marinade.
  9. Grill lamb chops over medium flame for three minutes per side to medium.
  10. Drain beans and vegetables and place on plate.
  11. Arrange three lamb chops per plate with one of each baby vegetable and garnish with a rosemary sprig.
  • Category: Entree
  • Cuisine: French
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