Lamb Chops With Horseradish Dill Cream Recipe

Name: Lamb Chops With Horseradish Dill Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 2 large garlic cloves, minced; 1 tablespoon fresh rosemary, finely chopped; 1/4 teaspoon kosher salt; fresh ground pepper; 4 lamb loin chops, 1 to 1 1/2 inches thick, about 4 oz. each; 1/2 cup creme fraiche; 2 tablespoons green onions, finely chopped (dark green part only, about two green onions); 2 teaspoons finely chopped fresh dill or 3/4 teaspoon dried dill weed; 2 tablespoons prepared white horseradish; 1/2 teaspoon fresh lemon juice; 1/4 teaspoon kosher salt; fresh ground pepper

Servings: persons

1/4 cup olive oil
2 large garlic cloves, minced
1 tablespoon fresh rosemary, finely chopped
1/4 teaspoon kosher salt
fresh ground pepper
4 lamb loin chops, 1 to 1 1/2 inches thick, about 4 oz. each
1/2 cup creme fraiche
2 tablespoons green onions, finely chopped (dark green part only, about two green onions)
2 teaspoons finely chopped fresh dill or 3/4 teaspoon dried dill weed
2 tablespoons prepared white horseradish
1/2 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
fresh ground pepper

1
In a shallow bowl or resealable bag, combine the olive oil, garlic, rosemary, 1/4 tsp salt and pepper (about 4 turns of the peppermill). Add the chops and marinate at least 30 minutes at room temperature. If marinating longer, refrigerate and bring back to room temperature before cooking.
2
While the lamb is marinating, make the cream. In a small bowl combine the creme fraiche, green onion, dill, horseradish, lemon juice, remaining 1/4 tsp salt and a few more turns of the peppermill. Mix well and refrigerate until ready to use.
3
Preheat oven to 400 degrees F.
4
Place a nonstick, ovenproof skillet over medium high heat. Remove chops from marinade and place in skillet and cook for 2 minutes on each side. Transfer pan to the oven and cook for 5 to 7 minutes, depending on the thickness of your chops this should yield a medium rare to medium doneness.
5
Using an oven mitt, remove pan from oven, remove chops from pan to serving dish and tent with foil for a 3-5 minutes. The chops will continue to cook a bit while sitting.
6
Serve with horseradish dill cream on the side.

509

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup olive oil, 2 large garlic cloves, minced, 1 tablespoon fresh rosemary, finely chopped, 1/4 teaspoon kosher salt, and more.

Yes, Lamb Chops With Horseradish Dill Cream falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Chops With Horseradish Dill Cream

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