Dancing Tomatoes

local. seasonal. sustainable.

Welcome to the Land of Lamb! I’m so happy that you’re here, because I’m on a one-person campaign to convince the world’s cooks and eaters that lamb is one of the best and most delicious meats there is to eat.  I’ve heard rumors people think they don’t care for lamb.  I believe everyone will love it if they know how to purchase, then cook it. And that’s part of what the video is about.

As with any ingredient, the ideal lamb is that produced as close to home as possible, with as much care as possible.  Look for labels like “Certified Humane” , “Animal Welfare Approved” or “Animal Welfare Certified” when you purchase meat.  These guarantee good quality meat, for it comes from animals who were respected during their lifetime.

In France, lamb is gorgeous. There are many different types of lamb from many different regions; the most well known (and arguably most delicious) is from the salt marshes of Brittany, in the bay of Mont St. Michel. 

Salt marsh lamb grazes on the pasture around the Mont St. Michel, which is actually in Normandy (but don’t tell the Bretons that; they may not agree!). The grasses are tender, washed by the salt marsh once a day. The lambs are outdoors most of their lives, going for the tender grasses. If the temperature drops, they stay inside, comfortably protected by sweet hay, which is where they sleep as well. It’s a “lamb’s life” when you live near the salt marshes.

Lamb Chops with Lemon, Rosemary and Cherry Tomatoes - Côtes D’agneau Au Citron, Romarin et Tomates Cerises

This is a perfect, and perfectly simple way to prepare succulent French lamb. The technique is more Italian, the result simply divine! The results here give rosy lamb chops - if you prefer yours cooked more, simply increase the cooking time.
Prep Time8 minutes
Cook Time5 minutes
Course: Main Course
Cuisine: French
Keyword: cherry tomatoes, lamb chops, rosemary


  • 1 to 2 tablespoons extra-virgin olive oil
  • 8 lamb chops about 4 oz.;120g each, at room temperature
  • Fine sea salt and freshly ground black pepper
  • 1 heaping tablespoon fresh rosemary leaves
  • 24 cherry tomatoes stemmed and cut in half
  • 1 tablespoon freshly squeezed lemon juice
  • Fleur de sel


  • Place the olive oil in a large heavy bottomed skillet over medium heat. When the oil is hot, but not smoking, add the lamb chops and sear them on each side, for 1 to 2 minutes per side, seasoning as you do with salt and pepper.
  • Coarsely chop the rosemary.
  • When the chops are golden, add the rosemary, the cherry tomatoes, and the lemon juice to the pan, and stir and swirl them around until the tomatoes are softened but still keep their shape, 3 to 5 minutes. Season everything with salt and pepper and remove the pan from the heat. Place one chop on each of four warmed dinner plates, and top with the cherry tomato mixture. Season with fleur de sel and serve.

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