Côtelettes d'Agneau Grillées — Grilled Lamb Cutlets

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Grilled lamb cutlets (côtelettes) are the rôtisseur's most elegant small-plate offering — individual chops cut from a French-trimmed rack, grilled over high heat to a charred crust encasing pink, juicy meat. Each cutlet weighs 80-100g with a single exposed rib bone that serves as a natural handle. The French trim is essential: the bone is scraped clean (manchonné) to 3-4cm, the chine bone removed, and the fat cap trimmed to 3mm thickness. The cutlets are pounded lightly between cling film to an even 2cm thickness (this ensures uniform cooking across the batch — unevenness means some cutlets are raw while others are overcooked). Season 20 minutes before grilling with salt and pepper. Grill over very high heat (300°C+) for 2-3 minutes per side — lamb cutlets are thin and cook quickly. The target is 52-55°C internal for rosé (the French standard — medium-rare with a distinct pink centre). The classical service: three cutlets per person, arranged with bones interlocked (en couronne), accompanied by a spoonful of mint-infused jus or simply Dijon mustard and watercress. Cutlets may also be breaded à l'anglaise before grilling (the crumbs add crunch without the heaviness of deep-frying) — this is côtelettes panées, a common bistro variation where the breadcrumb coating is pressed firmly onto the seasoned cutlet, which is then grilled (not fried) for 3 minutes per side, producing a golden crust with a pink interior. Both preparations demand speed and precision — the margin between rosé and grey in a 2cm cutlet is measured in seconds.

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