Lamb cutlets, Rosemary, Parsley, Mint, Grape Tomatoes, Green Beans, Potatoes, Carrots and Garlic (not shown), Dijon Mustard (Not shown).


French lamb cutlets (i.e remove excess fat and meat from bones for a clean finish.) Season with Salt, pepper and drizzle olive oil.


Place on sizzling hot griddle for 3 minutes on each side


Remove from pan. Finely chop rosemary, parsley and mint and mix with bread crumbs


Coat cutlets with dijon mustard, and sprinkle with breadcrumb and herb mixture


In a 400 degree oven, bake lamb chops until it registers an 130 degree internal temperature (8-10 minutes) and then let sit for at least 5 minutes before serving.


Meanwhile fry potatoes and prepare vegetables. Toss green beans, carrots, peas and grape tomatoes with olive oil, garlic, left over rosemary. Stir Fry about 5 minutes until just tender with a bite.


Serve and Pair with young Bordeaux or a Cabarnet/merlot blend wine


P.S : Very expensive cut of meat, savor EVERY BITE because you may be forced to eat ramen noodles for the rest of the year

Photography by Imrich Valach Jr.

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