Both really simple, just fried in butter with salt and pepper. There is a butter lemon sauce which adds flavour though. Prepared this way, the lamb cutlets end up tender and juicy. If you have a lot of ghee or clarified butter left over, this is great for using it.
Recipes: https://www.epimel.es/recipes/cotelettes-d-agneau-a-la-minute-fra-1903 https://www.epimel.es/recipes/pomme-de-terre-chateau-fra-1903
I think chateau would more colloquially translate to house.
Ni one in france would use “chateau” for a house.
Wine maybe, house no.
It refers to the style in which the potatos are cut
I’m aware. Interestingly, it seems the English version is just chateau potatoes.
Yeah not surprised