Food recipes

Grilled lamb chops with tarragon and fennel


Ingredients for 4 persons :

  • 12 lamb chops
  • 2 large fennels

For the marinade:

  • 5 cl of white wine vinegar
  • 10 cl of white wine
  • 40 g semi-salted butter
  • 2 cloves garlic
  • 1 onion
  • 4 sprigs of tarragon
  • ½ lemon
  • 1 glass of olive oil
  • Salt pepper

Preparation : 45 min -Cooking : 15 min

Grilled lamb chops with tarragon and fennel

Take advantage of the summer to cook this recipe for fragrant and healthy barbecue lamb outdoors.

- Peel, wash and degerm the garlic. Cut each pod in half. Peel and wash the onion. Cut it in 2. Wash and remove the leaves from the tarragon.

- Squeeze the lemon half and collect the juice. Pour into the bowl of a blender with the garlic, onion, ¾ olive oil, vinegar, white wine and tarragon.

Mix, season with salt and pepper. Pour this marinade into a deep dish, place the chops in it and cover with plastic wrap. Marinate the chops for 2 hours in the fridge.

- Light and prepare the barbecue or put the oven in the grill position.

- Remove the first leaves from the fennels (these leaves are often damaged). Wash the whole fennels and cut them into slices about 1.5 cm thick. Plunge them for 5 to 6 minutes in boiling salted water with coarse salt. Remove, drain and brush with the remaining olive oil.

- Place the fennel slices and lamb chops on the hot barbecue grill or grill. Cook the fennel slices for 2 to 3 minutes on each side and the lamb chops for about 5 minutes on each side.

Remove from the barbecue.

- Serve the lamb chops topped with a piece of semi-salted butter and accompany with slices of fennel.


Recipe : A. Beauvais -Photo : F. Hamel

Video: Grilled Lamb Chops (October 2020).