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Stéphane Reynaud

Côtelette aux Chips d’Ail

Lamb Cutlet with Garlic Chips

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Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      1 hr 10

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Lamb cutlets 12
  • Onions 6
  • Fennel 2 bulbs

Method

  1. Peel the onions and garlic and slice them into rounds along with the fennel and zucchini.
  2. In a gratin dish, arrange the zucchini, onion, semi-dried tomatoes and fennel, drizzle with olive oil, white wine and season. Add the thyme and bay leaf, and bake for 30 minutes at

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