Côtelettes d’Agneau à la Nelson

Lamb Chops with Soubise

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 6 (1-inch-thick) rib lamb chops
  • Recipe of Soubise au Ris
  • 2 tablespoons oil


  1. Trim heavy fat from chops. Make Soubise au Ris.
  2. Sauté chops in oil and a chunk of butter. When done, coat top side of each chop with Soubise and sprinkle with bread crumbs. Broil to brown crumbs.
  3. Add sufficient milk to the remaining Soubise to make a thin sauce. Heat, season, and serve separately.