Grilled Lamb Loin Chops with Béarnaise Sauce

Tender lamb chops cooked over a fire accented with a béarnaise sauce turns a Saturday evening into a special occasion every time.  Bits of rosemary and garlic cling to the loin chops, roasting along with the meat creating a fragrant, succulent lamb dinner.  It is so easy to prepare you’ll wonder why you waited for the weekend to make it. Cradle the chops in a classic sauce like béarnaise and you have a perfect herbaceous accent for lamb.

Grilled Lamb Loin Chops with Béarnaise Sauce

Serves: 6
12     whole  lamb loin chops
12     cloves  garlic — chopped
dried rosemary
sea salt and pepper
extra virgin olive oil

Arrange lamb chops on a rimmed baking sheet. Generously drizzle with olive oil and season with salt and pepper on both sides. Rub garlic and rosemary over chops until covered. Transfer to a container or Ziploc bag and refrigerate at least 6 hours.

Light a charcoal grill and spread coals on only one side of the grill to allow for a cool zone on the other side. Place lamb directly over hot coals to sear each side 1-2 minutes, then rotate to the cool zone as needed. Grill lamb until medium-rare, about 10 minutes total, depending on size. The chops should have an internal temperature in the thickest part of the meat of 120° for medium-rare, 130° for medium.

Once done, remove chops from grill, tent with foil, and allow to rest for 10-15 minutes. Serve with Béarnaise Sauce.

Béarnaise Sauce

Yields approximately 1 cup
1/4      cup  tarragon leaves
2        small  shallots — minced very fine
1        tablespoons  champagne vinegar or tarragon vinegar
1/4      cup  dry white wine
3        egg yolks
8        tablespoons  butter — melted
pinch  white pepper
salt to taste

In a small saucepan, combine half the tarragon, shallots, vinegar, and wine over medium heat. Simmer until reduced by about half. Remove from heat and cool slightly.

In a food processor, blend pepper, yolks, and the tarragon reduction. With the processor running, slowly add the butter in a steady stream until all 8 tablespoons have been added. Remove from the processor and whisk-in remaining tarragon. Season with salt and pepper to taste.

Note: Sauce can be made in advance and kept warm set in a hot water bath until ready to serve.

Shared on the following Blog Hops:
Real Food Whole Health Traditional Tuesdays
SS & GF Slightly Indulgent Tuesdays
The Nourishing Gourmet Pennywise Platter Thursday
Real Food Forager Fat Tuesday
The Healthy Home Economist Monday Mania
Hearth & Soul Blog Hop


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17 responses to “Grilled Lamb Loin Chops with Béarnaise Sauce

  1. Great cook on those lamb chops! Also, nice instruction on direct/indirect grilling with hot and cool zones. 🙂

  2. I wish it was already summer here, I cant wait to do outdoor barbecue!

    • I’ve thought about that as I’ve read your posts, enjoy the comfort food while you can, but I agree, there’s nothing like summer grilling.

  3. Looks awesome! I have to try it.

  4. Oh man….there is nothing better then a big grilled lamb chop! These look incredible…wish I had one for dinner tonight! 🙂

  5. Lamb intimidates me- but you make it look easy!

  6. What did you serve on the side? Potato with bacon and blue cheese? Either way this whole meal looks fantastic.

  7. this looks great, lamb is one of my favourite things but i never try anything new. thanks!!

  8. Your lamb dish looks great. The sauce really compliments the lamb.

  9. I love lamb chops and this recipe looks wonderful! We grill lamb chops about once a month, so I’m always looking for a new recipe. Thanks for sharing this one!

  10. Hi Judy,
    Thanks so much for sharing your great recipe at FAT TUEDAY! I love the bernaise sauce and I will be trying it!

  11. Nice sauce and grilled lamb loin chops.Thanks for sharing with Hearth and soul blog hop.

  12. Pingback: Grilled Lamb Loin

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