Lamb Chops with Apricot Horseradish Sauce

Lamb chops simply served with a delicious sauce—there can't be an easier way to throw a great dinner party.

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This recipe calls for two racks of lamb, but feel free to use individual lamb chops and marinate them following the same instructions below. For this classic sauce, Chef James Brockman has employed coconut milk to seamlessly blend the sweet tang of apricots with the sharp tartness of horseradish. The result is a silky smooth fruit sauce perfect for dipping.

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Total Time : 1 hour 30 minutes
Prep Time : 10 minutes
Servings : 4

Ingredients

3 cloves of garlic, crushed
1 sprig of rosemary, stem removed
1 Tablespoon mint, chopped
1/4 cup olive oil
1/3 cup white wine, optional
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon ground cumin
2 racks of lamb, 6 ribs each (or 12 lamb chops)

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Directions

step 1Place all the ingredients except the lamb in a Ziploc® Brand Storage Bag. Seal the bag and shake it until the ingredients are mixed.

step 2Add the lamb to the bag, seal the bag and shake to coat with the marinade. Allow the meat to marinate for at least an hour or overnight.

step 3Remove the lamb from the Ziploc® Brand Storage Bag and discard excess marinade.

step 4Preheat oven to 400 degrees F.

step 5Heat the skillet until hot. Sear the lamb on all sides until well browned—about a minute per side. (Use tongs to turn meat to avoid piercing lamb.)

step 6Place the lamb in a baking dish and bake at 400 degrees F for 15-20 minutes.

step 7When lamb reaches desired temperature, remove it from the oven and let it rest for 5-10 minutes covered loosely with aluminum foil.

step 8Slice the lamb between the ribs and serve with our Apricot Horseradish Sauce.

Chef's note

The lamb can be bought either in individual chops or as a rack. You can also choose to broil instead of bake. If you choose to broil, marinate the chops per the instructions above. Then place the chops on a broiling pan 4 inches from the broiler and broil for 2-3 minutes per side for rare, a little longer for medium rare. Use a meat thermometer to measure doneness (125 degrees F for rare, 130 degrees F for medium rare).

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