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.
French-trimmed with clean bones — the manchonné presentation is essential Pound to even 2cm thickness for uniform cooking across the batch Very high heat, 2-3 minutes per side — lamb cutlets are thin and overcook instantly 52-55°C for rosé — lamb cutlets must be pink; grey lamb is a failure Arrange en couronne (interlocked bones) for classical presentation
Marinate briefly (30 minutes) in olive oil, garlic, and rosemary — this is one preparation where classical French grilling permits a light marinade due to the lamb's affinity for these flavours For côtelettes en cuirasse (armoured cutlets), wrap each one in caul fat (crépine) before grilling — the lacy fat melts into the meat, adding richness and preventing any drying A smear of tapenade on each cutlet just off the grill is the Provençal touch that transforms a simple grill into a regional statement
Uneven thickness — thin edges cook to grey while thick centres remain raw Medium heat that produces grey, steamed cutlets without charring Overcooking past rosé — the small mass of a cutlet means there is no gradient; it is either pink throughout or grey throughout Leaving the bone untrimmed — meat scraps on the bone char and look unprofessional Serving one or two cutlets — the classical portion is three, and the interlocked presentation requires it
Escoffier, Le Guide Culinaire; Larousse Gastronomique