Côtelettes d’Agneau à la Portugaise

Name: Côtelettes d’Agneau à la Portugaise (Lamb Chops in Tomato Sauce)
Cuisine: France
Ingredients: 4 tablespoons chicken stock; 3 tablespoons Cognac; 4 tablespoons Madeira; 18 green pitted olives; 1 tomato, peeled and diced; Chopped parsley; Chunk of butter; 2 tablespoons vegetable oil; 1 tablespoon tomato paste; 1 teaspoon sugar

Lamb Chops in Tomato Sauce

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

Chunk of butter
2 tablespoons vegetable oil
6 (1-inch-thick) rib cho

Europe
France
Main course
Mediterranean

Method

Heat butter and oil in skillet. Add chops and sauté each side about 3 minutes. Put olives in cold water and bring to a boil. Drain and rinse.
Arrange cooked chops on hot platter, overlapping the tails. Keep warm in hot oven. Discard fat. Add Cognac, Madeira, stock, sugar, and tomato paste to skillet. Boil for 2 minutes. Add diced tomato and olives to skillet.