Grilled Lamb Chops and Brown Butter Sage

Check out our recipe for Grilled Lamb Chops, easy and delicious. Brown the butter and crisp the sage.

If you want, serve with Hollandaise, Skillet Sauteed Asparagus, or Grilled Asparagus and Broccolini, and Lemon Roasted Potatoes.

Sage is a herb from the mint family – but tastes nothing like mint. It originates in the Mediterranean and compliments any number of local dishes.

Course Entertaining, Main Course

Cuisine French, Mediterranean

Keyword Asparagus, baby potatoes, Broccolini, Butter, Hollandaise, Lamb Chops, Lemon, sage leaves

This meal will be a flurry of activity near serving time., but well worth it.
Start preparing the side dishes you are serving, starting with the potatoes.
Trim asparagus and or broccolini.
Prep Hollandaise.
Fire up the grill, marinate and then grill the chops, while they rest cook the asparagus/broccolini.
While the lamb is marinating and heading to the grill finish off the Hollandaise.
Plate the lamb chops, add more fresh herbs if you wish. Surround with potatoes, vegetables, and Hollandaise.
Keep some sage leaves whole and crumble others over the platter. Drizzle with warmed leftover brown butter.

Heat butter in a medium skillet and place sage leaves in the foaming butter over medium heat.
Heat until sage starts to turn dark green and flip. Continue to sauté until sage is a bit crispy but not burned. Watch the butter browns but doesn’t burn as well.
Place leaves on paper towel and set aside until ready to serve dinner. Keep the brown butter to drizzle over the plated meal.

A big wine is the one for this meal.

Syrah comes first to mind and didn't disappoint!

We've paired: