Baby Lamb Chops with Two Dipping Sauces
Baby lamb chops with two types of dipping sauces are as elegant as they are delicious! This easy-to-make dish is perfect as an appetizer or entree for any celebration.
Servings: 12 to 15
Calories: 101kcal
Ingredients
For the Lamb Chops
- 1 teaspoon kosher salt
- 12 to 15 baby lamb chops bones Frenched*
- 1 tablespoon olive oil
Red Sauce
- ⅔ cup water
- ½ cup oil-packed sundried tomatoes
- ⅓ cup fresh basil leaves
- 2 tablespoons red wine vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- 1 clove garlic
- ¼ teaspoon ground black pepper
Green Sauce
- 1½ cups flat-leaf parsley leaves
- ⅔ cup fresh mint leaves
- ⅓ cup olive oil
- ¼ cup lightly toasted almonds
- 4 anchovies
- 1 tablespoon lemon juice
Instructions
- You can make sauces ahead of time. Salt both sides of the lamb chops. Heat oil in a large nonstick skillet over high heat. Cook in two batches, turning once until chops are deep brown and cooked to medium-rare, 9 to 11 minutes total. Serve with sauces.
- For the red sauce: Combine the water, sundried tomatoes, basil, vinegar, sugar, cumin, salt, garlic and black pepper in a food processor and process until smooth.
- For the green sauce: Combine the parsley, mint, olive oil, almonds, anchovies and lemon juice in a food processor and process until smooth.
- Sauces can be made ahead and stored in airtight containers in the fridge up to a day in advance.
Notes
*To French lamb chops, cut any excess meat from the end of each rib, scraping bone clean with the back of a knife. You can also ask your butcher to prepare the chops for you in this manner.
Nutrition
Calories: 101kcal | Carbohydrates: 3g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 311mg | Potassium: 156mg | Fiber: 1g | Vitamin A: 830IU | Vitamin C: 16.1mg | Calcium: 31mg | Iron: 1mg
