Côtelettes d'Agneau Grillées

Instructions

1. 1
   In a small bowl, whisk together two tablespoons of olive oil, smashed garlic, herbes de Provence, sea salt, and plenty of cracked black pepper. Thoroughly coat the lamb chops in this marinade and let them rest at room temperature for 20 minutes to absorb the aromas.
2. 2
   Steam or blanch the carrot sticks in a pot of boiling salted water for 4 to 5 minutes until tender-crisp. Drain well and set aside.
3. 3
   In a medium skillet, heat one tablespoon of olive oil together with the butter over medium heat. Drop in the potato cubes and whole shallots. Sauté frequently for 12 to 15 minutes until the potatoes are intensely crispy on the outside and the shallots are beautifully soft and caramelized inside. Season with salt and pepper.
4. 4
   During the final 2 minutes of browning the potatoes, toss the halved cherry tomatoes into the skillet to let them soften gently while keeping their shape intact.
5. 5
   Preheat a heavy cast-iron griddle or grill pan over high heat until lightly smoking.
6. 6
   Place the marinated lamb chops onto the roaring hot grill. Sear for 3 to 4 minutes per side to achieve a perfect medium-rare blush center. Remove from the heat, transfer to a plate, and tent loosely with foil for 5 minutes to let the juices settle.
7. 7
   To plate and match the exact symmetry of Côtelettes d'Agneau Grillées.png, criss-cross the lamb chop bones vertically right in the center of a wide white plate.
8. 8
   Arrange the blanched carrot sticks nicely on one side, fanning them out radially.
9. 9
   Tumble the golden potato cubes, caramelized shallots, and cherry tomato halves across the front base of the chops, drizzling any resting meat pan juices right over top before serving.