Lamb, pan-grilled rib lamb chops with avgolemono sauce 1 Lamb, pan-grilled rib lamb chops with avgolemono sauce 2


For the lamb chops:

2/3 cup fresh lemon juice

1/3 cup olive oil

4 large garlic cloves, chopped

2 tablespoons mild honey

12 to 16 rib lamb chops, ¾ inch thick and trimmed of excess fat


For the avgolemono sauce:

2 large eggs separated

½ cup fresh lemon juice

¾ cup chicken stock or reduced sodium chicken broth

2 tablespoons finely chopped dill



1. Make the lamb chops: Combine lemon juice, olive oil, garlic and honey in as large sealable bag. Add lamb chops, turning to coat, and marinate at room temperature 1 hour.

2. Remove lamb chops from marinade (discard marinade) and season with ½ teaspoon each salt and pepper (total). Heat a grill pan over moderately high heat until hot but not smoking and grill the lamb, in batches if necessary, turning once, for about 4 minutes on each side for medium-rare.

3. Make avgolemono sauce: Whisk together yolks, lemon juice and ½ teaspoon salt in a small bowl. Beat whites with a clean whisk in a medium bowl until they just hold stiff peaks, then whisk in yolk mixture and chicken broth.

4. Cook egg mixture in a 2 quart heavy saucepan over medium-low heat, stirring constantly (it will be foamy), until it is thick enough to coat the back of a spoon and registers 170 to 175* on an instant read thermometer, 2 to 3 minutes. (Do not let boil.) Stir in dill.

5. Serve lamb chops with sauce.


NOTE: Sauce can be made 3 hours ahead and chilled (it will deflate slightly). Reheat over low heat.


adapted from Gourmet Holiday Special Edition, December, 2012

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