Côtelettes d’Agneau à la Provençale

Lamb Chops Provençale

Preparation info
    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 6 (1-inch-thick) loin lamb chops
  • 6 large mushroom caps
  • 6


  1. Roll tail of chop up close to chop. Tie with kitchen string.
  2. Wipe mushrooms with a damp towel. Break stems from inside the caps. Use later in potage or slice and sauté. Put olives into cold water and bring to a boil. Drain, rinse, and drain again, ready for use. Drain anchovies and blot on paper towels. Wrap an anchovy around each olive. Set aside ready to us