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!
Preparation time
30 min
Ingredients For
-
-
-
x 8
-
-
100 g
-
x 1
-
0.50 bunch
-
-
3 tsp
-
Preparation
1
Take the chops out of the fridge at least 30 minutes beforehand. Season with salt and pepper.
2
Peel and slice the onions. Cut the courgettes in half lengthways and cut the flesh into squares.
3
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.
4
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!
