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Côtelettes d’Agneau à la Minute with Pomme de Terre Château (programming.dev)
submitted 5 days ago by to c/cooking@lemmy.world
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Both really simple, just fried in butter with salt and pepper. There is a butter lemon sauce which adds flavour though. Prepared this way, the lamb cutlets end up tender and juicy. If you have a lot of ghee or clarified butter left over, this is great for using it.

Recipes: https://www.epimel.es/recipes/cotelettes-d-agneau-a-la-minute-fra-1903 https://www.epimel.es/recipes/pomme-de-terre-chateau-fra-1903

Fried lamb cutlets paired with small fried potatoes, topped with a butter lemon sauce
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[–] 1 point 5 days ago

I thought neck chops needed to be braised to end up tender.

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