Best Cotelettes Dagneau A La Provencale Lamb Chops Provence Style Recipes

COTELETTES D'AGNEAU AU ROMARIN (LAMB STEAKS WITH ROSEMARY)

Steps:

• Trim excess fat from steaks or chops, leaving only thin layer. If steaks are used, tie them around with string. If chops are used, make them into neat package by tying with string or spearing tails with skewers close to bone.
• Sprinkle meat on both sides with dried rosemary, salt and pepper.
• Heat tablespoon of butter in skillet large enough to hold meat in one layer. Add meat and sprinkle with garlic cloves. Cook 4 minutes or until nicely browned on one side and turn.
• Brown on second side about 4 minutes. Turn on the fat side and cook, moving so fat portions brown evenly, about 7 minutes. When meat is cooked for total of about 15 minutes, it will be medium rare. If you desire well-done meat, you must cook 5 or 10 minutes longer.
• Remove lamb to warm serving dish. Pour off all fat from skillet and add vermouth. Cook, stirring to dissolve brown particles that cling to bottom and sides of skillet. Add broth and bring to boil. Swirl in remaining butter and, if used, fresh rosemary or parsley. Pour sauce over lamb and serve.

PROVENçAL BRAISED LAMB CHOPS

Steps:

• Preheat oven to 375°F with rack in middle.
• Pat chops dry and season with 1/2 teaspoon each of salt and pepper (total). Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook garlic, stirring constantly, until golden, about 1 minute. Transfer with a slotted spoon to a plate. Brown chops in 2 batches, turning once, about 4 minutes total per batch. Transfer to a plate.
• Add onions, bay leaf, 1/4 teaspoon salt, and 1/8 teaspoon pepper to skillet and cook over medium-high heat, stirring occasionally, until lightly browned, 10 to 12 minutes. Add wine and bring to a boil, scraping up brown bits, then remove from heat.
• Peel potatoes and slice about 1/8 inch thick. Scatter half of potatoes in a shallow 3-quart baking dish, then top with half of onions. Scatter garlic, thyme, and olives over onions, then top with lamb chops. Repeat layering remaining potatoes and onions, then pour wine, broth, and meat juices over top.
• Bake, uncovered, basting top with juices once or twice, until potatoes are tender and browned on top and meat is tender when pierced with tip of a knife, about 1 1/2 hours.