rib of lamb

In French cuisine, 'côtellette d'agneau' refers to a cut of meat from a lamb that includes a rib bone, often grilled, roasted, or pan-fried. This dish is prized for its tenderness and flavorful meat, making it a popular choice in French culinary traditions, particularly in gourmet settings. Chefs may serve it with various sauces or side dishes to enhance its rich taste.