Do any of the sauces work well for lamb?

We have a LOT of lamb that needs to be eaten but I'm tired of the 'herb crusted' type stuff. Any thoughts on what sauces would be tasty with lamb chops?

https://www.chefsteps.com/activities/sauces-engineered-for-sous-vide-curated-for-you

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Brandon_Byrd_40557

You can do a sort of middle-eastern spice rub and serve it with a sauce of yogurt blitzed in a food processor with some cilantro, parsley, garlic, and lemon juice. Moving eastward, tikka masala sauce is a good choice -- I often get lamb chop "pops" at Indian places that have this type of sauce on the side. Green and red curry pastes from SE Asia are also good on beef and lamb, either as part of a marinade or as a final sauce. And while we're in "spicy paste" land, you could do a gochujang marinade with some ginger, soy sauce, and sesame oil.

tshewman

I like a relatively simple lamb sauce

100 g reserved trim from the lamb

1 large sliced shallot

2 garlic cloves, thinly sliced

100 g dry white or red wine (reduced from 500g)

340 g lamb stock (reduced from 1.0L)

1 sprig thyme

1 sprig rosemary

3 g Banyuls (or balsamic) vinegar

Xanthan or gelatin a/n

Salt

Caramelize the lamb trim, remove and set aside. Add the shallot and garlic to the pan. Cook,

stirring frequently, until soft. Add the wine and bring to a simmer. Reduce the wine until glaze consistency. Add the caramelized lamb trim, reduced Lamb stock, and herbs.

Bring the sauce to a simmer and reduce until desired consistency is reached.

Alternatively at this stage, add your thickening agent.

Finally, add the vinegar and season with salt. Strain the sauce and keep warm.

FrankM_3301

I like a salsa verde...easy to make...mix it up with different herbs...mint is, of course, a good choice. Also chimichurri works well.

montebello1964

They just suggested "Garlic Miso BBQ Sauce" for lamb in the recently posted sauce recipes. There's also a yoghurt sauce recipe.

topazann_1246699

I think that Pikapeppa sauce goes great with lamb or you could just make a traditional sauce that is often served with lamb, like mint jelly.

pd3ski_278514

Don’t know how/why I missed this post but… although not a sauce, one of my faves is a compound butter made with Roquefort cheese and a very fine dice shallot/chives rolled with chive flowers on the outside. A glacé de viande sauce doesn’t hurt either. I marinate a rack in olive oil with a smashed rosemary sprig, smashed garlic cloves, salt/pepper in a bag massaging for a couple of hours prior.