Grilled Lamb Loin Chops with Béarnaise Sauce

Tender lamb chops cooked over a fire accented with a Bearnaise Sauce turns a Saturday evening into a special occasion every time. Bits of rosemary and garlic cling to the loin chops, roasting along with the meat creating a fragrant, succulent lamb dinner. It is so easy to prepare you’ll wonder why you waited for the weekend to make it. A classic Bearnaise sauce cradles the chops in herbaceous perfection.

Grilled Lamb Loin Chops with Bearnaise Sauce

Serves: 6
12     whole  lamb loin chops
12     cloves  garlic — chopped
dried rosemary
sea salt and pepper
extra virgin olive oil

Arrange lamb chops on a rimmed baking sheet. Generously drizzle with olive oil and season with salt and pepper on both sides. Rub garlic and rosemary over chops until covered. Transfer to a container or Ziploc bag and refrigerate at least 6 hours.

Light a charcoal grill and spread coals on only one side of the grill to allow for a cool zone on the other side. Place lamb directly over hot coals to sear each side 1-2 minutes, then rotate to the cool zone as needed. Grill lamb until medium-rare, about 10 minutes total, depending on size. The chops should have an internal temperature in the thickest part of the meat of 120° for medium-rare, 130° for medium.

Once done, remove chops from grill, tent with foil, and allow to rest for 10-15 minutes. Serve with Béarnaise Sauce.

Béarnaise Sauce

Yields approximately 1 cup
1/4      cup  tarragon leaves
2        small  shallots — minced very fine
1        tablespoons  champagne vinegar or tarragon vinegar
1/4      cup  dry white wine
3        egg yolks
8        tablespoons  butter — melted
pinch  white pepper
salt to taste

In a small saucepan, combine half the tarragon, shallots, vinegar, and wine over medium heat. Simmer until reduced by about half. Remove from heat and cool slightly.

In a food processor, blend pepper, yolks, and the tarragon reduction. With the processor running, slowly add the butter in a steady stream until all 8 tablespoons have been added. Remove from the processor and whisk-in remaining tarragon. Season with salt and pepper to taste.

Note: Sauce can be made in advance and kept warm set in a hot water bath until ready to serve.

Shared on the following Blog Hops:
Real Food Whole Health Traditional Tuesdays
SS & GF Slightly Indulgent Tuesdays
The Nourishing Gourmet Pennywise Platter Thursday
Real Food Forager Fat Tuesday
The Healthy Home Economist Monday Mania
Hearth & Soul Blog Hop
Mom Trends Friday Food
Delicious Dish Tuesday

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    • says

      I’ve thought about that as I’ve read your posts, enjoy the comfort food while you can, but I agree, there’s nothing like summer grilling.

  1. says

    I love lamb chops and this recipe looks wonderful! We grill lamb chops about once a month, so I’m always looking for a new recipe. Thanks for sharing this one!


  1. […] Grilled Lamb Loin Chops with Béarnaise Sauce | Savoring Today Grilled Lamb Loin Chops with Béarnaise Sauce. Serves: 6 12 whole lamb loin chops 12 cloves garlic — chopped dried rosemary sea salt and pepper extra virgin olive oil. Arrange lamb chops on a rimmed baking sheet. […]

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