📍 Where this dish comes from: Burgundy (Bourgogne)
Discover the history of this region →
Discover the history of this region →
Baby lamb cutlets, Frenched until their bones gleam, marinated in garlic, rosemary, and olive oil, then grilled over high heat until charred and pink within — the simplest, most instinctively satisfying of all French lamb preparations. On a warm evening, with a glass of Provence rosé, there is nothing better.
What You’ll Need
Servings: 4 servings
Calories: 480kcal
Ingredients
- 12–16 lamb cutlets Frenched
- 4 tbsp olive oil Marinade
- 4 garlic cloves minced Marinade
- 2 tbsp fresh rosemary finely chopped Marinade
- 1 tbsp fresh thyme Marinade
- zest of 1 lemon Marinade
- Salt, black pepper
- tapenade To serve
- roasted cherry tomatoes To serve
- watercress To serve
Instructions
- Combine marinade ingredients. Coat lamb cutlets thoroughly. Marinate in refrigerator 2–4 hours.
- Remove lamb from refrigerator 30 minutes before cooking.
- Heat grill or griddle pan to very high heat. It must be smoking hot.
- Remove excess marinade (it will burn). Season cutlets.
- Grill 2–3 minutes per side for pink (medium-rare). 3–4 minutes for medium.
- Rest 5 minutes on a warm plate.
- Serve immediately with tapenade, roasted cherry tomatoes, and watercress.
Nutrition
Serving: 1serving | Calories: 480kcal | Protein: 44g | Fat: 32g
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Health Benefits
- Lamb cutlets provide 44g protein per serving along with heme iron for oxygen transport.
- Rosemary contains rosmarinic acid and carnosic acid, compounds studied for their antioxidant properties.
- Grilling over high heat minimizes cooking time, which helps preserve heat-sensitive B vitamins in the meat.
Pairs Well With
- Ratatouille Provençale
- Céleri Rémoulade Keto