Herb-Crusted Lamb Chops
Chops quickly seared in a pan or on the grill, simply seasoned with salt, pepper, and a little herbs — everyday meat in Balzac's Paris, simple but nourishing.
Chops quickly seared in a pan or on the grill, simply seasoned with salt, pepper, and a little herbs — everyday meat in Balzac's Paris, simple but nourishing.
After the oysters, on to the meat! Twelve chops, do you think that's too much? For a man who has spent eight nights hunched over his proofs, it's barely enough to regain strength. You sear them quickly, while the fat sizzles and browns, you salt them, you pepper them, and you bite into them with gusto. A good chop, sir, is ink and courage for the next chapter.
- •Lamb or mutton chops — two to three per guest (twelve for Balzac!) (centerpiece)
- •Butter or lard — a knob (cooking)
- •Salt, pepper — to taste (seasoning)
- •Parsley, thyme — a little (flavor)
Herb-Crusted Lamb Chops
Chops quickly seared in a pan or on the grill, simply seasoned with salt, pepper, and a little herbs — everyday meat in Balzac's Paris, simple but nourishing.
Why this dish? The dozen chops were part of Balzac's famous feast meal. Grilled chops, quickly seared, were a Parisian bourgeois dish found both at his table and on the menu of bouillons.
After the oysters, on to the meat! Twelve chops, do you think that's too much? For a man who has spent eight nights hunched over his proofs, it's barely enough to regain strength. You sear them quickly, while the fat sizzles and browns, you salt them, you pepper them, and you bite into them with gusto. A good chop, sir, is ink and courage for the next chapter.
Ingredients (period version)
- Lamb or mutton chops — two to three per guest (twelve for Balzac!) (centerpiece)
- Butter or lard — a knob (cooking)
- Salt, pepper — to taste (seasoning)
- Parsley, thyme — a little (flavor)
Ingredients
- Lamb chops — 6 (2 to 3 per person) (centerpiece)
- Butter — 20 g (cooking)
- Salt, freshly ground pepper — to taste (seasoning)
- Flat-leaf parsley, fresh thyme — a few sprigs (flavor)
Method
- Bring the chops to room temperature, pat dry, and season.
- Heat the butter in a very hot pan.
- Sear the chops for 2 to 3 minutes on each side for pink meat, basting with the foaming butter.
- Sprinkle with chopped herbs, let rest for a minute, and serve immediately.
How it was made : The "minute" grilled chop was one of the most common dishes in 19th-century Parisian cuisine, served both in small eateries and grand restaurants.
The contemporary twist : Present them with paper frills on the bone, arranged in a fan as on the menus of boulevard restaurants.
Sources : Léon Gozlan, Balzac en pantoufles (1856)
Honoré de Balzac · Charactorium
