Revisit a classic: grilled lamb chops, accompanied by a sauce featuring Brousse cheese, a fine French product, and grilled seasonal vegetables. A perfect combo for the barbecue season!
Take the chops out of the fridge at least 30 minutes beforehand. Season with salt and pepper.
Peel and slice the onions. Cut the courgettes in half lengthways and cut the flesh into squares.
Heat the griddle and drizzle with olive oil. Add the chops, courgettes and onions and cook for around ten minutes, turning them over halfway through.
Meanwhile, chop the chives and remove the lemon zest and juice. Mix the Brousse with a drizzle of olive oil and season with salt and pepper.
Serve the chops with the grilled courgettes and onions, accompanied by the Brousse sauce. Bon appétit!
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