Grilled Frenched Lamb Chops with Herb Board Sauce
If you want to step up your outdoor cooking without adding a ton of extra prep work, this board sauce technique is exactly what you need. Grilling frenched lamb chops hot and fast gives them a beautiful exterior crust but letting them rest directly on a bed of fresh herbs and olive oil takes the meat to a whole new level. When the hot lamb hits the cool herbs and minced garlic on the cutting board, it acts like a sponge. It naturally draws the melted fats and juices back into the meat while infusing it with bright, fresh flavour. It is a simple trick I use constantly because it delivers massive returns for very little effort. Serve these up right off the board with some crispy fingerling potatoes and seasonal greens for an incredible meal that tastes like it came from a high-end bistro.
Ingredients
For the Lamb Chops
- 8 to 9 frenched lamb chops approximately 1 ½ to 2 lbs / 680 g to 900 g Note: 8 chops typically equal one full rack if you prefer to slice your own.
- Flaky sea salt and freshly cracked black pepper to taste
For the Herb Board Sauce
- 2 tablespoon mixed fresh herbs (rosemary, parsley, and thyme) 30 ml finely chopped
- 2 garlic cloves minced
- 2 tablespoon extra virgin olive oil 30 ml
- 1 tablespoon white balsamic vinegar 15 ml
- Zest of 1 fresh lemon
- Maldon sea salt to taste
Instructions
Prepare the Board Sauce
- On a large wooden cutting board, combine the chopped fresh rosemary, parsley, thyme, minced garlic, extra virgin olive oil, and white balsamic vinegar. Use the back of a spoon or a pestle to slightly mash the ingredients together directly on the board, releasing the essential oils and aromatics. Arrange the mixture into a flat bed roughly the size of the area your lamb chops will occupy. Set aside.
Season the Lamb Chops
- Pat the frenched lamb chops dry with a paper towel. Season both sides generously with flaky sea salt and freshly cracked black pepper.
Grill the Lamb Chops
- Preheat your grill to medium-high heat (around 400°F to 450°F / 204°C to 232°C). Place the lamb chops on the clean, oiled grill grates. Cook for about 3 to 4 minutes per side for medium-rare, or until they reach an internal temperature of 130°F (54°C). Remove the lamb chops immediately from the grill.
Rest on the Board Sauce
- Immediately place the hot, grilled lamb chops directly onto the prepared herb board sauce. Let them rest on the board for about 5 minutes. As they rest, gently turn and coat the lamb chops in the sauce to ensure they are fully enveloped in the herbal mixture.
Serve
- Serve the chops directly from the cutting board, or transfer them to a platter and spoon any remaining herb sauce and collected juices from the board over the top. Finish with an extra pinch of Maldon sea salt and a light dusting of fresh lemon zest.
Video
Notes
Tips, Substitutions & Serving Suggestions
- Sourcing Your Lamb: For the best flavour, look for high-quality, locally sourced lamb chops with good intramuscular marbling. Buying a whole rack and slicing it into chops yourself allows you to control the exact thickness of each cut.
- Vinegar Alternatives: If you do not have white balsamic vinegar on hand, a premium red wine vinegar, sherry vinegar, or a squeeze of fresh lemon juice will provide the necessary acidity to balance the rich fats of the lamb.
- Herb Flexibility: While rosemary and lamb are a classic pairing, feel free to experiment with what is fresh in your garden. Mint, oregano, and chives also make excellent additions to a board sauce.
- Suggested Side Dishes: Complete this meal by serving the lamb alongside roasted local fingerling potatoes tossed in a spicy Bomba di Calabria (calabrian chili paste) sauce. Pair it with a quick skillet sauté of seasonal vegetables like garlic scapes, sliced jalapeños, baby oyster mushrooms, fresh herbs, and chopped kale.
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