Serves 2
- 4 Cotentinlamb chops
- 20 g shallot
- 25 cl calvados
- 50 cl cream
- 15 cl butter
- 200 cl beef stock
- 60 g butter
- 50 g breadcrumbs
- 20 g parsley
- salt and pepper
Cooking recipe
Havre Regnéville-sur-Mer salt-meadow sheep ©Coutances TourismeLocal products
Normandy spring recipe
Lamb chops in Calvados sauceChoose with care
The ingredients
Cooking recipeMade with passion
Preparation
Cotes Dagneau Spring RecipePreparation time: 25minutes Total time:1hour
- Chop the herbs and mix with the soft butter, breadcrumbs and salt and pepper (to taste).
- Spread this mixture on baking paper (between 2 sheets): this is the crust.
- At the same time, brown the shallots in butter in a frying pan. Once browned, add the calvados and cook gently until evaporated.
- Add the beef stock and cook until evaporated. Add the cream to the mixture and whisk all the ingredients into the butter.
- Pre-cook the ribs in a frying pan.
- Turn off the heat and place pieces of thin crust on each rib to cover the meat. Place in a baking dish and finish cooking at 180°.
- Once cooked, serve with the creamy Calvados sauce, and enjoy!
Want to give it a try?
To buy good quality products to make this recipe, we invite you to get in touch with local producers. Some sell direct from the farm, while others sell in local producers’ stores. You can also visit one of our colorful markets to find everything you need. Check out our dedicated pages and make your shopping list!
