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A stack of 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.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 8 minutes
Resting time 5 minutes
Total Time 18 minutes
Course Appetizer, Dinner, Entree, Main Course
Cuisine International
Servings 2 -3 People

Ingredients
  

  • 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

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