Côtelettes d’Agneau à la Portugaise

Lamb Chops in Tomato Sauce

Preparation info
    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


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


  1. 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.
  2. 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.