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!
Temps de préparation
30 min
Ingrédients Pour
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-
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x 8
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100 g
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x 1
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0.50 bunch
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3 tsp
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Préparation
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!
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