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
12 whole lamb loin chops
12 cloves garlic — chopped
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.
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.
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