Young healthy lambs graze on salty prairies and marshes of Brittany and Normandy, in the beautiful France country side. We called them ‘agneau sale’, as their meat is super tasty and tender. At Easter, they are the star of a traditional meal in many France households. The excellent meat with the melted herbed butter on top makes a non sophisticated yet very gourmet feast! It was the center meal of our cooking class last Saturday, everybody enjoyed it!
So, my friends, I am approaching this long recipe step by step.
Let’s start with the herbed butter.
1. Herbed butter (to make ahead)
- 1 stick butter
- handful of fresh thyme, sage, persil or chervil leaves
Have one stick of butter at room temperature.
Chop herb leaves finely.
When butter is soft, mix in leaves, working with your hands and a fork, roll it in a roll, place it into the refrigerator for at least 2 to 3 hours.
2. Green beens and potatoes sautees.
Thyme potatoes sautees
- 8 yukon gold medium size potatoes
- 2 shallots or garlic gloves chopped thin
- fresh thyme preferably or dried
- 1 tablespoon of butter, 2 tablespoons olive oil
- salt and freshly ground pepper
Cut potatoes in half, keeping same size, boil till potatoes are almost tender but not done.
In heavy skillet, melt 1 tbsp oil and butter, add shallots/garlic briefly sauté 2 minutes, till golden, add potatoes cut in small quarters, sauté for 4 minutes, stirring and shaking the pan occasionally to avoid burning, then when they are golden on all sides, sprinkle thyme, salt and pepper, cook for 1 more minute. Remove from heat, cover and reserve.
3. Green bean almondine:
- 2 tablespoons olive oil
- 4 to 6 oz. fresh green beans
- 1 garlic glove finely chopped
- 1/3 cup slivered almonds
- 1 tablespoon herbed butter to garnish
Have a large bowl filled with water and ice ready. Boil green beens for 3 to 4 minutes. Drain and transfer immediately to ice bowl. Meanwhile heat olive oil in a large skillet add garlic, drain green beens well, add to the skillet, salt and pepper well, stir, cook for 1 minutes, add almonds and sauté for 3 more minutes. Reserve covered.
4. Lamb chops: serve 4
- 4 lamb chops or double loin good quality lamb chops (about 1/4 inch thick)
- 1 garlic glove very finely chopped
- 4 tablespoons extra virgin olive oil
- salt and coarsely ground pepper
- few fresh thyme leaves
When starting green beans and potatoes preparation, remove lamb chops from refrigerator and let them stand on a board for at least 1/2 hour.
When all garnish sides and herbed butter are ready, start by trimming all excess of fat, then press ground pepper and thyme into the meat, on each side.
Lightly oil a heavy or cast iron skillet, over high heat. When hot yet not burning, place lamb chops and reduce heat to medium. Cook chops for 4 minutes on each side for medium, 2-3 minutes all together less for rare, (for medium rare the meat should be slightly soft, springy for medium rare, firm for well done, when pressed with your finger).
While chops cook, quickly warm 2 minutes green beens and potatoes uncovered.
Top the chops with a slice of herbed butter and serve with a spoon of thyme sprinkled potatoes and the green beens almondine, adjusting ground pepper at your taste.
Bon Appetit à tous!!