Crispy Lamb Chops with Flageolets
Updated: Jan 19
With this quick & easy recipe, you will have a complete meal full of flavors!
For 4 persons
Prep. time: 30 minutes - Cook time: 15 minutes
1.3 lbs Frenched Lamb Rack Grass-Fed
17oz Frozen French green beans (optional)
4 cloves Garlic
4 tablespoons fried tomato sauce gourmet
The day before, remove the lamb chops from the freezer and set them aside on the bottom shelf of the refrigerator to defrost. Allow the chops to thaw for four to six hours.
Season the lamb with a mixture of olive oil, Provencal herbs, 2 finely chopped garlic cloves and cracked black pepper. Cover and refrigerate for at least 30 minutes.
Heat over medium a large sauté pan with 2 tablespoons olive oil and wait a minute or two, until the pan is hot. Place the lamb chops in the pan, and sear them on all sides until they are well browned and caramelized (about 4 minutes on each side). As the meat cooks, add 2 tablespoons of Provence herbs to the pan. They will sizzle and flavor the lamb as it cooks. Then, set aside them.
In the same pan, add 1 tablespoon of olive oil, (3/4 cup of water, and the frozen green beans. Simmer for about 5-8 minutes, or until the liquid is gone from the pan (optional)). Then, add 4 tablespoons fried tomato sauce gourmet and flageolet beans. Sprinkle with 1 clove garlic finely chopped, parsley and mix. Taste and feel free to add your personal touch!
When the veggies are hot, return the grilled lamb chops to the pan and continue cooking for 3 minutes.
Serve hot. Enjoy your meal !