Côtelettes de légumes au four

 


  • 2 kg (4,4 lbs) whole lamb chops
  • 300 g (0,66 lbs) shallots
  • 10 cloves of garlic
  • 200 g (0,44 lbs) stemmed cherry tomatoes
  • 6 potatoes
  • half glass of wine
  • 1 cup of hot water
  • 1 sprig of fresh rosemary
  • 4 tablespoons of olive oil
  • Salt
  • Black pepper

Place two pieces of lamb chops facing each other on a tray. Carefully clean the meat on the bones with the tip of a sharp knife and pass the bones together.

Wrap the ends of the bones with aluminum foil so that they do not burn during cooking.

Sprinkle salt and pepper on the meat and place rosemary sprigs on the meat. Wrap the meat with string so that it does not open during cooking.

Place the meat on a greased baking tray and drizzle olive oil on it. Sprinkle with salt and pepper.

Peel the onions and garlic. Peel the potatoes and cut them into balls with a Parisian spoon. Arrange the onions and potatoes around the meat.

Add the wine and hot water. Bake in a preheated oven at 200 (392) degrees for 50 minutes.

While it is cooking, take the sauce with a spoon frequently and pour it over the meat. Add the tomatoes and cook for another 10 minutes.

Put the meat on the serving plate with the vegetables and sauce. Remove the foil from the ends of the bones and serve.


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