to all the chefs, what's a good rub and sauce for lamb chop?

Answer 1

lamb always goes well with mint, but it's nice to try something different so how about this recipe. It is from cooks.com, the site I always use for recipes.

Tarragon sauce

1/2 c. beef or chicken broth
1 tbsp. lemon juice
1 tsp. dried tarragon leaves
To make the sauce, pour the broth, lemon juice, and tarragon into skillet with the pan drippings. Simmer, stirring for 3-4 minutes until blended and heated through. Pour over chops and serve.

Answer 2

Zest one lemon
Get some olive oil
Get some kosher salt
Get your fav herb - mine for lamb are tarragon, sage, or rosemary

Zest the lemon...chop the herb (about 1 tbs)...put the two in a bowl and try to mix them with a wooden spoon or in a mortal and pestal - your goal here is to exit the oils of the two and have them marr together. Add salt (1/2 tbs) and olive oil (approx 1.5 tbs). Mixture shoudl not be wattery/oily - should nicely be able to be transferred from teh bowl and lathered onto the lamb. DOesnt matter if it sits for five min or five horus - then do whatever method yuo like - the fruit cuts through the meat and is a natural tenderizor.

Answer 3

this is my favorite recipe for lamb chops:

2 teaspoons olive oil, plus more for brushing grill
2 teaspoons minced shallots
1/4 teaspoon minced garlic
3/4 cup dry red wine
2 teaspoons chopped fresh rosemary, plus 4 sprigs for garnishing plates
1 1/2 cups lamb or beef stock
1 1/4 teaspoons kosher salt
3/4 teaspoon freshly cracked black pepper
8 lamb chops
Place a 1-quart saucepan over medium-high heat and add the olive oil to the pan. Once the oil is hot, add the shallots to the pan and saute for 1 minute. Add the garlic to the pan and saute for 30 seconds. Deglaze the pan with the red wine and add the chopped rosemary. Cook the red wine until it is nearly evaporated, about 4 to 5 minutes. Add the lamb stock to the pan and season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Bring the sauce to a boil, and reduce to a gentle boil. Reduce the stock until its volume is 1 cup, about 10 minutes. Set the sauce aside and keep warm while you prepare the lamb.
Preheat a grill to medium heat, and brush with oil to prevent the lamb from sticking. Season the lamb chops on both sides with the remaining teaspoon of salt and 1/2 teaspoon of black pepper. Place the lamb on the grill and cook for 2 minutes, then rotate 45 degrees. Cook an additional 2 minutes before turning over and cooking for a final 2 minutes.
serve with red wine reduction sauce.

Answer 4

Some good spice rubs for lamb include mixtures of black pepper, coriander, and cardamom seeds.
Lamb is also great marinaded in olive oil with fresh chopped garlic and rosemary or mint.

Answer 5

I'd hit them with some salt, black pepper, chopped garlic, chopped rosemary, a little lemon juice and some olive oil. Grill them to about medium rare, you won't need a sauce. Serve them with some grilled asparagus and some roasted- garlic mashed potatoes.

Answer 6

Chinese 7 spice is terrific on grilled lamb and serve with a currant sauce.

Answer 7

Mint or Rosemary are excellent.