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loin chops olive oil black pepper butter butter tarragon shallots lemon juice salt black pepper hot sauce mayonnaise sour cream wasabi paste garlic rice vinegar soy sauce hot sauce
Viewed: 90 - Published at: 5 years agoIngredients
- 6 Lamb rib loin chops, or more, depending on how many you are serving
- 1 tbsp olive oil
- 1/4 tsp black pepper and salt to taste
- 1 FOR BERNAISE DIPPING BUTTER
- 6 tbsp unsalted butter
- 1 tbsp fresh chopped tarragon
- 1 tsp minced shallots
- 1/2 tbsp fresh lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp hot sauce suchas franks brand
- 1 FOR WASABI DIPPING SAUCE
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp wasabi paste
- 1/4 tsp garlic powder
- 1 tsp rice vinegar
- 1 tsp soy sauce
- 1/2 tsp sriraha hot sauce
Method
- MAKE SAUCES
- FOR BERNAISE DIPPING BUTTER
- Melt butter with all remaining ingredients in a small saucepan and cook just until warmed, pour into dipping dish right before serving so its warm.
- FOR WASABI DIPPING SAUCE
- Combine all ingredients and whisk until well combined.
- Chill.
- FOR LAMB CHOPS
- Season lamb chops with salt and pepper.
- TO GRILL
- Rub lamb chops with olive oil.
- Grill over direct medium high heat about 2 minutes per side for medium rare.
- Serve with sauces to dip in.
- TO PAN SEAR LAMB CHOPS
- Heat olive oil in a large skillet until shimmering, add lamb chops in one layer, do not crowd them.
- Cook 2 1/2 minutes per side, turning once for medium rare.Serve with dipping sauces.
- NOTE The times for cookimg the lamb are approximate, depending on the thickness of the chops and how you like them done.
