Lamb Chops with Mint Recipe-Cotes d Agneau Vinaigrette a la Menthe-best french cuisine food

Lamb Chops with Mint Recipe (Cotes d’Agneau Vinaigrette a la Menthe)

Serving vinaigrette sauces with meat came in with nouvelle cuisine and stayed. This one offers a classic combination – lamb and mint – in a new style.

PREP TIME: 20 min
COOK TIME: 10 min
READY TIME: 30 min
CALORIES: 152 (per serving)

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  • 8 loin lamb chops or 4 double loin chops (about 2 cm/ 3/4 in thick)
  • Coarsely ground black pepper
  • Fresh mint, to garnish
  • Sauteed potatoes, to serve


  • 30 ml/2 tbsp white wine vinegar
  • 2.5 ml/1/2 tsp clear honey
  • 1 small garlic clove, very finely chopped
  • 60 ml/4 tbsp extra virgin olive oil
  • 20 g/3/4 oz /1/3 cup (packed) fresh mint leaves, finely chopped
  • 1 ripe plum tomato, peeled, seeded and finely diced
  • Salt and freshly ground black pepper


Lamb-Chops-with-Mint-Recipe-Cotes-d-Agneau-Vinaigrette-a-la-Menthe-step by step with photos

1 To make the vinaigrette, put the vinegar, honey, garlic, salt and pepper in a small bowl and whisk thoroughly to combine.


2 Slowly whisk in the oil, then stir in the mint and tomatoes and set aside for up to 1 hour.

Lamb-Chops-with-Mint-Recipe-Cotes-d-Agneau-Vinaigrette-a-la-Menthe-best french food

3 Put the lamb chops on a board and trim off any excess fat. Sprinkle with the pepper and press on to both sides of the meat, coating it evenly.

Lamb-Chops-with-Mint-Recipe-best-french-food recipes

4 Lightly oil a heavy cast iron griddle and set over a high heat until very hot but not smoking. Place the chops on the griddle and reduce the heat to medium. Cook the chops for 6-7 minutes, turning once, or until done as preferred (medium-rare meat will still be slightly soft when pressed, medium will be springy and well-done firm). Serve the chops with the vinaigrette and the sauteed potatoes, garnished with mint.


Calories: 152.7 Kcal
Fat: 5.6 g
Cholesterol: 72.6 mg
Sodium: 81.0 mg
Potassium: 388.2 mg
Carbs: 0.3 g
Protein: 23.2 g


The chops may also be grilled under a preheated grill or barbecued over charcoal until done as you like.

Giselle Farrow
Author: Giselle Farrow

Giselle Farrow, an American, has lived and worked for some three decades in France, where he is highly regarded as an authority on food and wine. Author of The French Menu Cookbook and of the award winning Simple French Food, he has also contributed to numerous gastronomic magazines in France and the United States, including the influential journals Cuisine et Vins de France and La Revue du Vin de France. He is a member of several distinguished gastronomic societies, including L'Academie Internationale du Vin, La Confrerie des Chevaliers du Tastevin and La Commanderie du Bontemps de Medoc et des Graves. Working in London with the series editorial staff, he has been basically responsible for the planning of this volume, and has supervised the final selection of recipes submitted by other consultants. The United States edition of The Good Cook has been revised by the Editors of Time-Life Books to bring it into complete accord with American customs and usage.