Loin Lamb Chops with a Honey Pepper Sauce
Recipe type: EntrĂ©e
Prep time: 
Cook time: 
Total time: 
Serves: 4
Incredibly tender Loin Lamb Cops with a Honey Pepper Sauce atop a bed of dressed greens, made in just about 15 minutes!
  • Honey Pepper Sauce
  • ¼ cup honey
  • 2 teaspoons fresh lime juice
  • ½ a small red bell pepper, finely chopped
  • 1 - 4 green Thai chilies, seeded and finely chopped*
  • Lamb
  • 4 lamb loin chops (at least 1-inch thick)
  • 2 tablespoons extra virgin olive oil
  • Kosher salt
  • freshly ground black pepper
  • Dressed Greens (optional)
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh lime juice
  • 1 teaspoon Worchestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • ¼ cup extra virgin olive oil
  • Kosher salt
  • freshly ground black pepper
  • 4 cups packed arugula, or greens of your choice
  1. Combine all of the ingredients for the sauce and set aside.
  2. Preheat the broiler and set the rack so the tops of the lamb chops are about an inch away from the heat source.
  3. Line a baking sheet with foil. Place the lamb chops on the sheet pan (line them up along the center so they will all be directly under the heating element) then brush both sides lightly with olive oil. Then season both sides liberally with salt and pepper.
  4. Broil for 4 minutes per side for medium-rare.
  5. If you're making the dressed greens - whisk the red wine vinegar, lime juice, Worcestershire sauce, Dijon, and garlic together in a large bowl. Then slowly drizzle in the olive oil while whisking. Add salt and pepper to taste.
  6. Serve the lamb chops with the honey pepper sauce, dressed greens, and enjoy!
* Use the number of chilies you like to fit your heat preference. If you cannot find Thai chilies, you may use a jalapeno.
* Recipe adapted from Bobby Flay, Loin Lamb Chop with Jalapeno Preserves
Recipe by at http://hapanom.com/loin-lamb-chops-honey-pepper-sauce/