Grilled Lamb Chops with Poblano Board Sauce

Grilled thick cut lamb loin chops with a poblano board sauce. This recipe marries the smoky richness of perfectly charred lamb with a vibrant board sauce made from roasted poblano, garlic, fresh herbs, and tangy red wine vinegar.

Grilled to juicy perfection and rubbed in the zesty sauce right on the cutting board, this dish delivers a bold burst of flavour in every bite. 

What is a Board Sauce?

A board sauce is a flavourful mixture prepared directly on a cutting board and used to coat or enhance grilled or roasted meats right after they are cooked. It typically consists of finely chopped herbs, aromatics (like garlic or shallots), a splash of acid (like vinegar or citrus), and olive oil.

The juices from the resting meat mix with the ingredients on the board, creating a fresh, flavourful coating for the meat. The concept is simple yet effective, as the sauce enhances the natural flavours of the meat and adds a bright, herbaceous finish. It’s often used in rustic, casual cooking styles and works beautifully for dishes like lamb, steak, veal, bison or chicken.

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• What is a Board Sauce?
• Ingredients
• Instructions
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• 📖 Recipe

Ingredients

• Thick-cut lamb loin chops (1”+)
• Kosher salt
• Black pepper

Poblano Board Sauce

• Poblano pepper
• Garlic cloves
• Olive oil
• Red wine vinegar
• Fresh parsley
• Fresh mint
• Kosher salt
• Black pepper

See the recipe card below for quantities.

Instructions

Prepare the Grill

Preheat your charcoal grill, which will have coals on one half and an indirect cooking zone (no coals) on the other half.

Season the Lamb

Season the lamb chops generously with kosher salt and freshly ground black pepper on both sides.

Char the Poblano

Once the coals are hot, place the poblano pepper directly on the coals and cook, turning occasionally, until charred on all sides. Transfer the pepper to a bowl and cover with a plate or plastic wrap to steam for about 5-10 minutes.

Prepare the Chops

Place the lamb chops on the preheated grill rack, standing on their bones over the direct heat. Grill for 3-4 minutes. If the flames flare up too much, move the chops to the indirect side and cook for 4-5 minutes with the lid closed.

Grill the Fat Side

Turn the chops so the fat side is touching the grill. Grill for 2-3 minutes until lightly charred. If the chops don’t stand well on their fat side, do this step in batches, using tongs to balance them, and leave the other chops on the indirect side.

Finish Grilling

Continue cooking the chops for 1-2 minutes per side until nicely charred and the internal temperature reaches 128°F to 132°F. Move the chops to the indirect side of the grill to rest with the lid open while you prepare the board sauce.

Make the Poblano Board Sauce

While the chops rest, peel the charred skin off the poblano pepper. Cut it open, remove the seeds and stem, and drain any liquid. Chop the pepper finely and add it to a cutting board with a drip groove. Add the minced garlic, chopped parsley, chopped mint, salt, and pepper. Continue chopping until everything is well combined. Pour the red wine vinegar and olive oil over the chopped ingredients. Mix everything thoroughly to create a flavourful sauce.

Coat the Lamb in the Board Sauce:

Spread the board sauce evenly across the cutting board. Place the lamb chops directly on top of the sauce. Rub each chop into the sauce, flipping them to coat both sides. Let the chops rest on the board while you finish any other sides or grilled vegetables you plan to serve.

Finish & Enjoy

Sprinkle the chops with Maldon salt, serve with grilled vegetables and enjoy the perfect blend of smoky, tender lamb with fresh, zesty sauce!

Watch how this recipe was made here.

Leave a Comment

If you get the chance to try this recipe for Grilled Lamb Chops with Poblano Board Sauce please drop back and leave us a comment and rating here. Each review helps so much! Thank you! Elaine & James

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