GRILLED LAMB CHOPS RECIPE
Dijon mustard, soy sauce, lemon juice, garlic, rosemary, and olive oil blend together to create the most beautiful lamb mustard sauce for these Grilled Lamb Chops. You will savor every bite!
Provided by Isabel Laessig
Categories Main Dish
Time 15m
Number Of Ingredients 8
Steps:
- Add 2-4 cloves minced garlic, 1 teaspoon salt, 2 tablespoons Dijon mustard, 1 tablespoon soy sauce, 1 teaspoon minced fresh rosemary, and 2 tablespoons freshly squeezed lemon juice to a bowl. Whisk the ingredients together with enough olive oil to form a paste-like consistency.
- Add 6-8 lamb chops to a zip-lock plastic bag (or platter or baking pan) and coat with the marinade so all of the lamb is covered. Press the air out of the bag and rest it on a platter or in a baking pan (or cover with plastic wrap tightly if using a pan). Refrigerate to let it marinate for at least 12 hours or up to overnight.
- When ready to cook, remove the lamb chops from the fridge and from the marinade bag. Let them come to room temperature by resting out of the refrigerator for at least 20 minutes before grilling.In the meantime, heat your grill to high heat (450°F to 500°F). Sear the lamb chops for 5 minutes over direct heat, then flip and grill for another 5 minutes.
- Move the lamb chops to indirect heat on the opposite side of the grill, then grill for an additional 3-5 minutes. Your lamb chops will be medium-rare. Leave on for longer and follow the temperature chart below if you want them cooked more.
- Remove from the grill and place on a plate or platter. Cover with foil and let them rest for 5 minutes before serving. Enjoy!
Nutrition Facts : Calories 292 kcal, Carbohydrate 1 g, Protein 42 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 129 mg, Sodium 712 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
LAMB CHOPS DIJON RECIPE
Steps:
- Trim excess fat from lamb chops.
- In a small bowl, mix orange zest, thyme, garlic, salt, and pepper into a paste. Add Dijon mustard and brown sugar. Mix together.
- Preheat grill for high heat. Brush about half of the mixture onto each side of the chops and place on a very hot grill for about 2 minutes per side. Turn and brush the other half of the mixture onto the chops. Continue cooking until done. Lamb is cooked at 145 F, but for a rarer level of doneness, take them off the grill at 135 F.
- Cover and allow the chops to rest for about 5 minutes before serving.
Nutrition Facts : Calories 540 kcal, Carbohydrate 8 g, Cholesterol 147 mg, Fiber 2 g, Protein 48 g, SaturatedFat 17 g, Sodium 1744 mg, Sugar 4 g, Fat 36 g, ServingSize 12 lamb chops (4 servings), UnsaturatedFat 0 g
PAN-SEARED LAMB CHOPS WITH MUSTARD-THYME SAUCE
Make the best and the easiest sauce for lamb chops! This creamy mustard-thyme sauce is made with garlic, red or white wine, Dijon mustard, fresh herbs, sea salt, and cracked black pepper. This savory Mediterranean dish will become a family favorite dinner!
Provided by Julia
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Combine olive oil, lemon juice, thyme, blacked cracked pepper, sea salt, minced garlic in a medium bowl. Mix.
- Arrange lamb chops on a large plate. Pour the marinade over the lamb chops. Make sure the lamb chops are covered with the marinade from all sides.
- Let the lamb chops sit at room temperature in this marinade for 30 minutes.
- Heat 1 tablespoon of olive oil on medium heat in a large skillet until hot. Add lamb chops.
- Cook on medium-high heat about 4 minutes on one side. Then 4 minutes on medium heat on another side.
- Remove the lamb chops from the skillet.
- Add wine to the same skillet and bring to boil.
- Add mustard, fresh thyme, and minced garlic.
- Bring to boil and reduce the sauce, until it thickens. It should take a couple of minutes.
- Add back the pan-seared lamb chops.
- Simmer on low-medium heat to heat them through.
- Season the sauce with salt and cracked black pepper, if needed.
- Note: Make sure the lamb chops are cooked to medium. If not, cook them in the sauce, covered with the lid, for a couple of minutes. Then, remove from heat, and allow the lamb chops rest, covered until they are cooked through.
- To serve, spoon the sauce over lamb chops and sprinkle more fresh thyme on top.
Nutrition Facts : Calories 449 kcal, Carbohydrate 4 g, Protein 43 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 128 mg, Sodium 484 mg, Fiber 1 g, ServingSize 1 serving
LAMB CHOPS WITH CREAMY MUSTARD SAUCE
This lamb chops recipe takes a time consuming meal and gets it on the table fast, and in the most delicious way. Try it any weeknight for a fancy dinner!
Provided by Olivia Ribas
Categories dinner Main Course
Time 52m
Number Of Ingredients 13
Steps:
- Combine all the ingredients for the marinade in a small mason jar. Cover it with a lid and shake until all the ingredients are combine.
- Place lamb chops on a large plate/casserole and pour the marinade over the lamb chops. The marinade sauce should cover all sides of the lamb chops.
- Let the lamb chops marinade for 30 minutes at room temperature.
- In a large skillet, heat 1 tablespoon of olive oil on medium heat and add lamb chops.
- Cook on medium-high heat about 4 minutes on each side and until it gets the internal temperature of 160F.
- Remove the lamb chops from the skillet and set aside.
- Add wine to the same skillet and bring to boil.
- Add mustard, fresh thyme, and minced garlic and bring to boil until the sauce gets thick. It's about 2-3 minutes.
- Add back to the skillet the pan-seared lamb chops.
- Simmer on low-medium heat for a minute or two.
- Season the sauce with salt, cracked black pepper and fresh thyme.
Nutrition Facts : ServingSize 1 /4, Calories 354 kcal, Carbohydrate 4 g, Protein 24 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 81 mg, Sodium 554 mg, Fiber 1 g, UnsaturatedFat 6 g
DIJON LEG OF LAMB
"This special entree is always on our Easter table, and i serve it for other events throughout the year," notes Christy Porter of Centennial, Colorado. "I first tasted this delicious lamb at a dinner party given by a friend."
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 9 servings.
Number Of Ingredients 7
Steps:
- Cut leg of lamb horizontally from one long side to within 1 in. of opposite side. Open meat so it lies flat; trim and discard fat. Place lamb in a shallow dish. In a small bowl, whisk the mustard, soy sauce, oil and seasonings. Pour 1 cup of marinade over lamb and turn to coat; cover and refrigerate overnight. Cover and refrigerate remaining marinade. , Drain and discard marinade. Lightly oil the grill rack. Prepare grill for indirect heat using a drip pan. , Place lamb over drip pan and grill, covered, over medium-low heat for 1-1/2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing. Warm reserved mustard sauce; serve with lamb.
Nutrition Facts :
LAMB CHOPS IN OVEN (MARINATED)
How to cook lamb chops in oven. Start by flavoring them with a delicious Dijon mustard dill marinade, sear, bake and rest.
Provided by CraftBeering
Categories Pairing Beer and Food
Time 15m
Number Of Ingredients 14
Steps:
- Make a marinade by mixing the listed ingredients. Completely cover the lamb chops and refrigerate for 1 to 12 hours in a glass container with a lid or sealed plastic bag.
- Preheat the oven to 400 F. Scrape off the marinade from the lamb chops and discard. Pat them dry.
- Over medium-high heat heat an oven-safe heavy bottomed skillet and add 1 tbsp olive oil. Season the chops with salt and pepper and sear them for 1.5 minutes per side.
- Transfer to the oven and cook until the internal temperature reaches 135 F for medium (about 8 minutes), or 125 F for medium-rare (about 6 minutes).
- Take out the chops from the oven, transfer to a plate, cover with foil and let rest for 5 minutes.
- While the chops are resting you can prepare the Dijon Mustard Dill Sauce. In the same skillet where you cooked the chops over medium heat add the cream, mustard and honey. Stir to mix and simmer for 5 minutes. Remove from heat, add the dill, stir and transfer to a serving dish. Alternatively add the rested lamb chops to the sauce in the skillet and serve family style.
Nutrition Facts : Calories 416 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 89 milligrams cholesterol, Fat 36 grams fat, Fiber 1 grams fiber, Protein 14 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 1153 grams sodium, Sugar 10 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
DIJON BABY LAMB CHOPS WITH RED CURRANT-MINT DIPPING SAUCE
When buying the racks of lamb, be sure to ask the butcher to "french" (or trim away meat and fat from) the bones.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- Prepare the lamb: Stir together mustard, brown sugar, salt, and pepper in a small bowl. Brush mixture all over lamb. Transfer to a large resealable plastic bag, and refrigerate at least 6 hours (or up to overnight).
- Meanwhile, make the dipping sauce: Whisk together jelly, vinegar, and the water in a medium bowl until smooth. Fold in mint.
- Preheat oven to 450 degrees. Bring lamb to room temperature. Transfer to a rimmed baking sheet. Roast until golden brown and an instant-read thermometer inserted into the thickest part (avoiding bone) registers 125 to 130 degrees for medium-rare, 15 to 20 minutes. Remove from oven, and tent with foil. Let rest 10 minutes.
- Just before serving, cut lamb racks into individual chops. Garnish with mint sprigs. Serve with dipping sauce.
BREADED LAMB CHOPS
This is a combination of features from a number of recipes I've tried over the years, plus a few touches of my own. The choice of American lamb chops over New Zealand or Australian chops is due only to their larger size, not better quality. If you choose to use chops from Down Under, you may want to serve 3 chops per person instead of just 2, or 12 chops total. Prep time includes browning, cooling, and marinating time
Provided by Toby Jermain
Categories Lamb/Sheep
Time 5h30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Chops: Prepare Mint Sauce befor starting the lamb chops so it has a maximum amount of time to steep.
- Season lamb chops to taste with granulated garlic and onion, salt, pepper, and cayenne to taste, and rub all over with Worcestershire sauce.
- Allow to marinate, refrigerated, for at least 4 hours or overnight.
- Prepare breading, cover, and set aside at room temperature.
- About 1 hour before serving, sear chops on all sides in a little olive oil over high heat until browned on all sides, about 1 minute per side.
- Allow chops to cool enough to handle.
- Brush all over with Dijon mustard,, and press a generous layer of the breadcrumb mixture all over the chops.
- Set the chops upright on the bone end in a lightly oiled ovenproof casserole, and refrigerate until 30 minutes before serving.
- Place in a preheated 450degF, reduce heat to 400degF, and bake until breadcrumb mixture is nicely browned.
- Drizzle chops lightly with Mint Sauce if desired, and serve remainder of sauce on the side.
- Serve with oven fried rosemary potatoes and asparagus or spinach braised with garlic, onions, and toasted pinenuts.
- Mint Sauce: Place all ingredients in a small glass bowl, except the 2 Tbsp of reserved mint leaves.
- Mash mint against the side of the bowl with a fork or spoon to bruise and crush.
- Allow to set at room temperature, stirring occasionally, while meat marinates.
- Strain shortly before serving, pressing on solids to extract as much liquid as possible.
- Season to taste with salt and pepper if desired.
- Chop reserved leaves, and stir into liquid just before serving.
- Serve at room temperature.
- Breading: To prepare breading, grate bread fairly coarsely, or pulse a few times in a processor; pull out larger pieces, and chop or process them some more.
- You don't want the crumbs powdered.
- Toss together everything except olive oil, and season generously to taste with salt and pepper.
- Drizzle with olive oil, and toss and toss, and drizzle and drizzle until nicely moistened.
- Cover, and set aside.
Nutrition Facts : Calories 979.7, Fat 54.9, SaturatedFat 23.3, Cholesterol 140.6, Sodium 719.6, Carbohydrate 71.2, Fiber 4.1, Sugar 14.9, Protein 42.6
BROILED LAMB CHOPS WITH DIJON-MAYONNAISE TOPPING
Make and share this Broiled Lamb Chops With Dijon-Mayonnaise Topping recipe from Food.com.
Provided by ratherbeswimmin
Categories < 30 Mins
Time 28m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat broiler.
- Make topping: in a small bowl, stir the mayonnaise, mustard, rosemary, garlic, salt, and pepper to blend well.
- Place lamb chops on broiler pan 3-4 inches from heat.
- Broil 5 minutes, turn chops over and broil 4 minutes.
- Spread mayonnaise mixture evenly on top of chops and broil until chops are done and topping is golden, about 4 minutes (watch carefully).
- Serve immediately.
GRILLED LEMON-PEPPER LAMB CHOPS WITH ROSEMARY-DIJON BBQ SAUCE
This quick grill dish makes it easy to come home after work and eat well. The secret is in the simple sauce all seasoned up with the classic flavor partners that lamb loves the most-rosemary and Dijon mustard.
Yield feeds 4
Number Of Ingredients 14
Steps:
- Fire up the grill. While that's heating, make the sauce. Toss the butter into a small saucepan and melt over medium heat. Add the shallots, season with salt and pepper, and cook til just wilted. Toss in the garlic and cook for 1 minute more.
- Splash in the red wine and add the rosemary and mustard. Raise the heat to high, and reduce the sauce rapidly for 2 to 3 minutes. Mix in the Mutha Sauce, lemon juice, and honey and simmer for a minute or two to blend the flavors. Keep warm.
- Rub the chops down with oil. Season both sides with a generous sprinkling of lemon pepper. Place over the coals. Cook for about 4 minutes, then flip the chops and cook for another 3 to 4 minutes, or til a rosy medium-rare, 130° to 135°. Pull them off the grill.
- Fish out the rosemary sprig from the sauce, and stir in the scallions. Pour it over the chops and enjoy.
THIN-CUT LAMB SHOULDER CHOPS IN A SKILLET WITH SAUCE
Here's an uncommon preparation for one of the most common and popular cuts of meat in the market: thin-cut lamb shoulder chops. They're inexpensive, wide, and meaty. Barely 1/2 inch thick, they look like they'll cook in a minute, perfect for fast family suppers. But shoulder chops also have lots of cartilage and gristle, and usually two sets of bones, which call for slow cooking (and the meat is tougher than it looks). Though it is a thin chop, it will take about 20 minutes to cook. Get out the big skillet to caramelize the meat and flavoring agents, and then bring everything together in a superb sauce. With surprising ingredients, this is a good recipe to add to your growing repertoire of aglio e olio base sauces. Also, as the sauce reduces, it actually braises the chops for a few minutes, which tenderizes the meat a bit, although it will still be chewy (which I love). What is surprising about the sauce? In addition to my usual aglio, olio, e peperoncino, I drop a couple of chopped anchovy fillets into the pan, where they quickly disintegrate. As part of the sauce, their flavor has a subtle presence but a remarkable impact: taste a bit of lamb by itself, then a morsel with sauce, and you'll see. Here is delicious evidence that the anchovy is a potent source of umami-the amino acid that makes other foods taste better. You can omit the anchovies entirely, but I hope you'll give this food synergy a try: if you're doubtful, use just one fillet of anchovy. We all need to be adventurous!
Yield serves 4
Number Of Ingredients 12
Steps:
- Trim the fat from the outside edges of the chops. Salt them on both sides lightly, using 1/4 teaspoon. Spread the flour on a plate or on a piece of foil; dredge the chops in it on both sides to coat lightly, then shake off the excess flour.
- Put the oil and butter in the skillet, and set over medium-high heat. As the butter foams, lay the chops in the pan. Fry them on the first side for 2 minutes, then flip them over and fry for 2 more minutes-the meat should only be light brown; if chops are darkening too fast, lower the heat.
- Scatter the garlic in empty hot spots in the pan. Cook for a minute, stirring the slices until they're sizzling, then drop the anchovy bits into the hot spots and stir as they heat and melt away. Shake the skillet and sprinkle the peperoncino in the hot spots, and give them a minute of sizzling.
- Turn the meat over, so the first side is down again. Fry for 2 minutes-shaking the pan now and then-and flip over once more; by now there should be some nice caramelization on the meat.
- Spill the vinegar into the hot spots; shake the pan and tilt it to distribute the juices all around; sprinkle another 1/4 teaspoon salt all over. After about 2 minutes, turn the meat pieces again.
- Now plop the mustard into several different hot spots; shake and stir and caramelize it for a minute.
- Turn the meat one more time-it will be getting darker-and pour the broth into the skillet. It should come well up the sides of the meat, almost but not quite over the top. Get the juices boiling, then lower the heat to keep a lively bubbling simmer in the pan.
- Relax! Let the meat cook, the sauce thicken, and the flavors come together for 4 or 5 minutes. Taste the sauce-sprinkle in more salt if you like. Drizzle another tablespoon of olive oil all over to give the sauce more shine, if you want.
- When the sauce has become syrupy and looks the way you like it, sprinkle the parsley all over. Turn the meat once more, shake the skillet one last time, and take it off the heat.
- To serve, put a chop on a warm plate and spoon over some of the sauce.
- This intensely flavored dish beckons a mellow contorno, such as mashed or baked potatoes, or the Potato, Parsnip, and Scallion Mash (page 361).
- Polenta (page 215) would also be quite nice, or riso al salto (page 233), would be delicious to mop up the sauce.
More about "dijon sauce over lamb chops food"
LAMB CHOPS WITH A COGNAC DIJON CREAM SAUCE - …
From nomageddon.com
Servings 4Total Time 47 minsEstimated Reading Time 6 mins
- Preheat oven to 350ºF and set the oven rack to the middle position. Also, on the stovetop, preheat a large cast iron skillet over medium high heat.
- Drizzle olive oil over the meat and rub to coat evenly. Generously cover with kosher salt and freshly ground black pepper.
- Using tongs, sear the meat on all sides until you have a nice brown crust. (2-3 minutes on each side). When browned, stand racks of lamb up and lean them against each other while interlocking the bones.
- Place the skillet in the oven and roast for 15 minutes. Next tent the lamb with aluminum foil, covering just the bones. Cook for another 10-25 minutes, until the internal temperature of the meat reaches 135ºF.
LAMB CHOPS WITH GINGER-DIJON SAUCE RECIPE - EATINGWELL
From eatingwell.com
Category Healthy Lamb Chop RecipesCalories 276 per servingTotal Time 40 mins
- Halve any large potatoes to make potatoes of similar size. In a small saucepan, cook potatoes in a small amount of lightly salted boiling water for 10 to 13 minutes or just until tender. Drain well and set aside. Meanwhile, in a small bowl, combine ginger, tarragon and 1/8 teaspoon pepper; set aside.
- Trim fat from chops; sprinkle with salt and 1/8 teaspoon pepper. Heat a large skillet heat oil over medium heat. Add chops and potatoes to skillet. Cook for 9 to 11 minutes or until chops are medium doneness (160 degrees F), turning chops once halfway through cooking time and turning potatoes occasionally to brown evenly. Remove chops and potatoes from skillet; cover with foil and keep warm.
- Remove skillet from heat. Drain off fat. For sauce, carefully pour wine into skillet; return to heat and stir to scrape up any browned bits. Add ginger mixture. Simmer and stir about 2 minutes or until liquid is reduced by half. Stir in mustard. Return to a simmer.
CREAMY DIJON LAMB CHOPS - MRFOOD.COM
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5/5 (2)Calories 292 per servingServings 2
- Combine first 5 ingredients in a small bowl, and stir well. Trim fat from lamb, and place chops on a broiler pan. Broil 5 minutes on each side. Brush mustard mixture over chops. Broil chops 2 minutes on each side or until desired degree of doneness, basting occasionally with mustard mixture.
QUICK AND EASY JUICY LAMB CHOPS, BAKED IN THE OVEN - ETALK
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Servings 5-6Total Time 15 minsCategory Dinner
- Season lamb with salt and pepper, moisten with olive oil and rub with Dijon mustard. Use a brush to evenly distribute.
LAMB CHOPS WITH DIJON GLAZE OVER WILTED SPINACH | RECIPES.NET
From recipes.net
Cuisine AmericanCategory RoastServings 2Total Time 50 mins
- Season lamb with salt and pepper. Lay lamb chops in a bowl, add marinade and let it marinate for 20 minutes or refrigerate a few hours or overnight.
- Remove lamb from refrigerator if marinated overnight before cooking so that the meat comes back to room temperature.
CREAMY DIJON SKILLET LAMB CHOPS - BELL' ALIMENTO
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5/5 (4)Category LambServings 4Estimated Reading Time 2 mins
- Add lamb chops and sear on each side. Approximately 4 minutes per side. Transfer to a plate. Set aside.
RACK OF LAMB WITH MUSTARD-SHALLOT SAUCE - FOOD & WINE
From foodandwine.com
5/5 (137)Total Time 45 minsServings 2
- Preheat the oven to 400°. In a medium skillet, heat 1 tablespoon of the oil until shimmering. Season the lamb with salt and pepper. Add the lamb to the skillet, fat side down, and cook over moderately high heat until richly browned, about 3 minutes. Turn the lamb fat side up and cook for 2 minutes longer. Transfer the skillet to the oven and roast the rack for about 20 minutes, until an instant-read thermometer inserted in the center of the meat registers 125° for medium-rare. Transfer the lamb to a carving board and let rest for 10 minutes.
- Discard the fat in the skillet. Add the remaining 2 teaspoons of oil and the shallots to the skillet and cook over moderate heat until softened, about 3 minutes. Add the wine and simmer until reduced by half, about 2 minutes. Add the stock and bring to a simmer. Remove the skillet from the heat. Stir in the whole grain and Dijon mustards and the thyme. Season the sauce with salt and pepper.
- Carve the lamb into chops and arrange on warmed plates. Spoon the sauce over the lamb and serve.
LOW FODMAP SEARED LAMB CHOPS - DELICIOUS AS IT LOOKS
From deliciousasitlooks.com
5/5 (1)Category Main CourseCuisine AmericanTotal Time 30 mins
- Season the lamb chops with salt and pepper. Heat the oil in a large skillet over medium-high heat. Sear the lamb chops until golden brown and medium rare (130 degrees F), about 3 - 5 minutes each side, working in batches if needed.
- Reduce heat to medium-low and de-glaze the skillet by carefully pouring in the broth and wine, scraping up any browned bits. Simmer until broth and wine have reduced by half.
- Stir in the Dijon and lemon juice and simmer one minute more. Add the butter and stir until melted. Remove from heat and stir in the chives and rosemary. Season to taste with salt and pepper.
GRILLED LAMB CHOPS DIJON RECIPE | MYRECIPES
From myrecipes.com
Servings 2Calories 168 per serving
- Trim fat from lamb chops; place chops in a small heavy-duty, zip-top plastic bag. Combine wine and next 3 ingredients; pour over chops. Seal bag, and shake until chops are well coated. Marinate in refrigerator 8 hours, turning bag occasionally.
- Remove chops from bag, discarding marinade. Coat grill rack with cooking spray, and place on grill over medium-hot coals (350° to 400°). Place chops on rack; grill, covered, 10 minutes on each side or to desired degree of doneness. Transfer to serving plates, and keep warm.
BEST 7 SAUCES TO PAIR WITH LAMB CHOPS – TRUBEEF ORGANIC
From truorganicbeef.com
- Garlic Rosemary Sauce with Lamb Chops. Due to their strong flavor, lamb chops usually taste good with more robust seasonings. This is why a garlic rosemary sauce is an excellent option.
- Mustard-Thyme Sauce with Lamb Chops. If you’re in the mood for a creamier accompaniment, this mustard-thyme sauce will fit the bill. The Dijon mustard adds creaminess to the sauce, but the gentle tang prevents it from overpowering the natural flavors of the lamb chops.
- Tzatziki Sauce with Lamb Chops. This sauce contains the flavors that work amazingly well with lamb chops. This includes dill, mint, and garlic. The ingredients are combined with Greek yogurt, lemon, and lightly seasoned.
- Balsamic Brown Sugar Sauce with Lamb Chops. This is an unusual accompaniment for lamb chops, but you can try it all the same. What’s interesting is that the intensity of the flavors in the sauce is a great match for the robust flavors of the lamb chops.
- Chimichurri Sauce with Lamb Chops. It has already been established that lamb chops work well with a variety of herbs. So, what if you added a bunch of herbs into one sauce?
- Red Wine Sauce with Lamb Chops. What’s wonderful about this sauce is that it is so flavorful, but still so light. It works great when you are looking for an accompaniment that pairs well with the flavors of the lamb chop without stealing the show.
- Lemon Tahini Sauce. This is yet another daring sauce with a huge middle eastern influence. If you want to switch things up and discover new pairings for lamb chops, this is a sauce you should certainly try out.
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