Grilled Lamb Chops with Board Sauce

Grilled Lamb Chops with Herb Board Sauce. Tender, flavourful grilled local lamb chops are elevated by a fresh garlic-herb board sauce.

The chops are grilled to get a nice char on the exterior and then placed on a board sauce of fresh herbs, garlic, olive oil, and white balsamic vinegar to absorb all the delicious flavours as they rest. This simple step elevates your grilling experience, whether it's for a special occasion or a weeknight meal!

Served with local fingerling potatoes in a Bomba di Calabria sauce, with a local vegetable medley of garlic scapes, jalapeños, baby oyster mushrooms, herbs and kale.

Ingredients

• Frenched lamb chops
• Salt and pepper

For the Herb Board Sauce

• Mixed fresh rosemary, parsley, and thyme
• Garlic
• Olive oil
• White balsamic vinegar
• Lemon
• Madon salt

Instructions

Prepare the Board Sauce

On a large cutting board, combine the chopped fresh herbs, minced garlic, olive oil, and white balsamic vinegar.

Use the back of a spoon or a pestle to slightly mash the ingredients together, releasing the flavours. Set aside.

Season the Lamb Chops

Season the frenched lamb chops with salt and pepper on both sides.

Grill the Lamb Chops

Preheat your grill to medium-high heat.

Place the lamb chops on the grill and cook for about 3-4 minutes per side for medium-rare, or until they reach your desired doneness.

Remove the lamb chops from the grill.

Rest on the Herb Board Sauce

Immediately place the grilled lamb chops onto the prepared herb board sauce. Let them rest on the board for about 5 minutes.

As they rest, gently toss the lamb chops in the sauce, ensuring they're coated with the flavourful mixture.

Serve

Serve directly from the board or transfer the lamb chops to a serving platter and spoon any remaining herb sauce over the top. Sprinkle a pinch of Maldon salt over the chops and zest with lemon

Suggested Sides

Served with local fingerling potatoes in a Bomba di Calabria sauce, and a local vegetable medley of garlic scapes, jalapeños, baby oyster mushrooms, herbs and kale.

Watch how this recipe was made here.

Equipment Used

Cooked on the Hestan 36″ gas grill in Pacific Fog with the assistance of Hestan Culinary NanoBond cookware. Proud Hestan Ambassador. Opinions in the post are my own.

📖 Recipe

Grilled Lamb Chops with Herb Board Sauce

Tender, flavourful grilled local lamb chops are elevated by a fresh garlic-herb board sauce.

The chops are grilled to get a nice char on the exterior and then placed on a board sauce of fresh herbs, garlic, olive oil, and white balsamic vinegar to absorb all the delicious flavours as they rest. This simple step elevates your grilling experience, whether it’s for a special occasion or a weeknight meal!

Served with local fingerling potatoes in a Bomba di Calabria sauce, with a local vegetable medley of garlic scapes, jalapeños, baby oyster mushrooms, herbs and kale.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 8 minutes mins

Resting time 5 minutes mins

Total Time 18 minutes mins

Course Appetizer, Dinner, Entree, Main Course

Cuisine International

Servings 2 -3 People

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 8-9 frenched lamb chops 8 is a full rack if you decide to cut your own chops
• Salt and pepper to taste

For the Herb Board Sauce

• 2 tablespoons of mixed fresh rosemary parsley, and thyme (chopped)
• 2 garlic cloves minced
• 2 tablespoons olive oil
• 1 tablespoon white balsamic vinegar
• Zest of 1 lemon
• Madon salt to taste

Instructions

 

Prepare the Board Sauce

• On a large cutting board, combine the chopped fresh herbs, minced garlic, olive oil, and white balsamic vinegar.
• Use the back of a spoon or a pestle to slightly mash the ingredients together, releasing the flavours. Set aside.

Season the Lamb Chops

• Season the frenched lamb chops with salt and pepper on both sides.

Grill the Lamb Chops

• Preheat your grill to medium-high heat.
• Place the lamb chops on the grill and cook for about 3-4 minutes per side for medium-rare, or until they reach your desired doneness.
• Remove the lamb chops from the grill.

Rest on the Herb Board Sauce

• Immediately place the grilled lamb chops onto the prepared herb board sauce. Let them rest on the board for about 5 minutes.
• As they rest, gently toss the lamb chops in the sauce, ensuring they're coated with the flavourful mixture.

Serve

• Serve directly from the board or transfer the lamb chops to a serving platter and spoon any remaining herb sauce over the top. Sprinkle a pinch of Maldon salt over the chops and zest with lemon

Suggested Sides

• Served with local fingerling potatoes in a Bomba di Calabria sauce, and a local vegetable medley of garlic scapes, jalapeños, baby oyster mushrooms, herbs and kale.

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