Sheep grazing in a field near a body of waterSeveral sheep are grazing in a green field near a body of water. The sky is partly cloudy with white and blue clouds. The sheep are scattered in the field, some near the water.
©Sheep enjoy the fresh grass near the water.
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Normandy spring recipe

Lamb chops in Calvados sauce
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Spring Flavors: Cotentin Lamb Sublimated with Calvados

With the arrival of fine weather, plates are lit up with fresh, gourmet flavors. A land of tradition and gastronomy, Normandy and our Coutances mer et bocage destination offer exceptional products, including Cotentin lamb and Calvados, emblems of the local terroir. Discover a seasonal recipe that subtly blends these two culinary treasures for an authentic and delicious taste experience.

A Entre Terre et Mer Normande recipe based on succulent local produce!

Choose with care

The ingredients

Serves 2

  • 4 Cotentinlamb chops
  • 20 g shallot
  • 25 cl calvados
  • 50 cl cream
  • 15 cl butter
  • 200 cl beef stock
  • 60 g butter
  • 50 g breadcrumbs
  • 20 g parsley
  • salt and pepper
A chef's knife resting on a wooden cutting board with chopped green herbsA chef's knife with a serrated blade and a black handle rests on a wooden cutting board. Next to the knife are two piles of finely chopped green herbs. The cutting board has a handle on the right side.
©A chef's knife and freshly chopped herbs on a wooden cutting board.|Stock Snap
    Made with passion

    Preparation

    Plate of grilled meat, potatoes, and vegetablesA well-filled plate with pieces of grilled meat, new potatoes, tomatoes, lettuce leaves, and herbs. The meat is arranged in the center, surrounded by fresh vegetables and roasted potatoes.
    ©A hearty and colorful meal for a gourmet evening.|Andy Walther

      Preparation time: 25minutes                  Total time:1hour

      • Chop the herbs and mix with the soft butter, breadcrumbs and salt and pepper (to taste).
      • Spread this mixture on baking paper (between 2 sheets): this is the crust.
      • At the same time, brown the shallots in butter in a frying pan. Once browned, add the calvados and cook gently until evaporated.
      • Add the beef stock and cook until evaporated. Add the cream to the mixture and whisk all the ingredients into the butter.
      • Pre-cook the ribs in a frying pan.
      • Turn off the heat and place pieces of thin crust on each rib to cover the meat. Place in a baking dish and finish cooking at 180°.
      • Once cooked, serve with the creamy Calvados sauce, and enjoy!

      Want to give it a try?

      To buy good quality products to make this recipe, we invite you to get in touch with local producers. Some sell direct from the farm, while others sell in local producers’ stores. You can also visit one of our colorful markets to find everything you need. Check out our dedicated pages and make your shopping list!

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