Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Lamb chops

Lamb chops

4/23/24, 8:30 AM
Disable your adblocker

In this recipe, barbecued lamb chops are served with ajo blanco, grilled potatoes, cherry tomatoes and candied peppers.

This recipe by Victor Sauzay, chef at Le Plongeon restaurant in Marseille, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

  • Serves 4
  • Preparation time: 20 min
  • Cooking time: 45 min

Ingredients for the lamb chops

  • 8 lamb chops
  • 12 small potatoes
  • 1 bunch cherry tomatoes
  • 4 colored peppers
  • olive oil
  • salt and pepper

For the ajo blanco

  • 1 head new garlic
  • 120 g blanched almonds
  • 1 Corsican lemon

For the dressing

  • Fresh mint and parsley

Steps for the lamb chops

  1. Prepare the candied peppers: place the peppers in the oven at 200°C for 15 minutes. Take them out, then cover them to break the skin. As soon as they've cooled, peel and seed them, then cut into strips. Set aside in olive oil.
  2. Prepare ajo blanco: blanch the head of new garlic in a pan of boiling water, then refresh in iced water. Drain and remove the garlic pulp. Blend in a food processor with the almonds, olive oil and lemon juice to a creamy paste. Set aside.
  3. Prepare the garnishes: remove the stalks from the cherry tomatoes. Wash the potatoes, cut them in half lengthways, and bake at 210°C for 12 min.
  4. Finish: grill the lamb chops and the cherry tomatoes on the barbecue.
  5. To serve: spread a tablespoon of ajo blanco over the bottom of the plate. Arrange the grilled potatoes and candied bell pepper strips on top. Arrange the meat and tomatoes on top. Garnish with mint and chopped parsley.

For further information

Disable your adblocker

These recipes might interest you

White tuna, cherries and sunflower chili paste
Easy
White tuna, cherries and sunflower chili paste
For this raw fish recipe, chef Antoine Villard (Dandelion, Paris 20th) has chosen Mediterranean white tuna, which he drizzles with a vinegar cherry juice.
Summer Saint-Pierre
Intermediate
Summer Saint-Pierre
Fish stock, asparagus, apricot cream and amaretto sauce form the basis of this recipe for summer St. Pierre from chef Arthur Dubois.
Spiti Sou Tarama
Easy
Spiti Sou Tarama
Greek chef Paul Evangelopoulos reveals the secrets of Spiti Sou's tarama in this recipe.
Snacked langoustines and crispy pig's trotters
Easy
Snacked langoustines and crispy pig's trotters
Toulouse chef Yochen Larger offers a land-sea recipe combining langoustines and pig's trotters on a purée with a full-bodied bisque.
Grilled Figatellu with crispy breadcrumbs
Easy
Grilled Figatellu with crispy breadcrumbs
For his recipe, chef Marc-Antoine Chabaut layers panisse, grilled Corsican sausage, Greek yogurt condimented with preserved lemon and harissa, and a herb salad to finish.
Become Partners