Grilled lamb chops with warm tomato-mint vinaigrette from The Cook and the Gardener: A Year of Recipes and Writings for the French Countryside by Amanda Hesser

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Accompaniments: Braised artichokes with lemon, tarragon, and parsley; Pea-and-radish salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Frenchfoodie on August 14, 2019

    Nice quick, tasty vinaigrette. I made as described to go with salmon though in hindsight chives would have been even better than mint. It was delicious on the accompanying boiled potatoes too. I’d start with 1/2 the quantity of dijon and add to taste at the final stage if pairing with anything but lamb in the future.

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