Lamb chops

4/23/24, 8:30 AM

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

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.
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.
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.
Finish: grill the lamb chops and the cherry tomatoes on the barbecue.
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

Le Plongeon, 1 rue Méry, 13002 Marseille 2
11/20 in the Livre des 109
Read Gault&Millau's review of Le Plongeon

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