A collection of lamb sauces for chops and other popular lamb cuts.
Lamb meat with its unique, full taste can benefit from sauces with a bold flavor profile. Whether owing to herbs and aromatics or acidic ingredients in combination with sweet or spicy ones, each recipe for lamb sauce below is both suitable and easy to execute.
Some sauces will need to be prepared ahead of time only to give the ingredients a chance to better come together, others you can prepare even as your lamb chops are resting.
If you are interested in flavoring your various cuts of lamb before you cook them, also consider this collection of Lamb Marinade Recipes.
Mint Sauce for Lamb Recipes
The rich flavor of lamb is most often paired with the sharp coolness of mint. The resulting contrast never dissapoints, in fact, together they make magic. Below are a classic mint sauce for lamb recipe from the British isles, followed by a mint relish with a creamy consistency.
To make it: Rough chop the leaves from 1 bunch of spearmint (you can use scissors if you want, look for about 1 heaping cup of chopped leaves). Add 2 tbsp sugar and a pinch of salt and pepper for balance. Add 1/3 cup of boiling water and stir. Cover the bowl and let the mint steep until the water has cooled down. Finally, add 2 tbsp white wine vinegar (or apple cider vinegar), stir and the mint sauce is ready to serve.
Mint Chutney with Cilantro – this delicious, creamy condiment adds so much depth and aroma to lamb cuts and can be made up to two days in advance, then kept refrigerated.
To make it: In the bowl of a food processor add 2 cups each of fresh spearmint leaves and cilantro leaves; 1/3 cup of sour cream, 1/4 cup diced onion, 1 tbsp lemon juice, 1 1/2 tbsp sugar, salt & pepper to taste and 1 tsp ground cumin (optional, for warmth). Process until the mixture is smooth.
Other Herb Sauce for Lamb Chops Options
Chermoula – with a distinct Mediterranean profile this is a perfect sauce for lamb chops, racks of lamb, grilled lamb leg and more. A food processor does all the work for you and you can thin it out as little or as much as you’d like. Here is the recipe.
Chimichurri Sauce– you can serve the Latin American favorite with any cut of lamb you please. It works as dipping sauce for lamb rib chops or drizzled over shoulder or leg roasts. Definitely consider it with grilled lamb burgers or lamb sausages. To make it you need parsley, oregano, green onions, garlic, lemon, oil and vinegar, seasonings and this recipe.
Must Try Sauce for Lamb Recipes
Ladolemono with Oregano – this sauce is ubiquitos in Greece and in its simplest form it is most frequently used for grilled chicken or pork souvlaki. Making a fresh batch with a bit of oregano and garlic added takes a mere couple of minutes and can bring bright zest to any cut of lamb. We particlularly like it with grilled lamb leg or grilled lamb loin chops. Recipe here.
Roasted Red Pepper Relish – a chunky mixture that is best if you make it in advance so that the flavors meld better. It tastes fresh and effortlessly uplifts all manner of lamb chops, grilled lamb steaks, grilled leg of lamb or roasted/grilled lamb rack.
To make it: Combine 1/2 cup of finely chopped jarred roasted red peppers (any liquid squeezed out), 1/2 cup finely chopped fresh Italian parsley, 1/4 cup extra virgin olive oil, 2 tsp red wine vinegar and 1-2 minced garlic cloves (or to taste). Taste and season with kosher salt and pepper as needed. Add red pepper flakes to taste if you want. Stir and done!
Classic Lamb Condiments
To make it: In a bowl mix together 1/2 cup of finely chopped fresh Italian parsley leaves, 4-5 minced garlic cloves and 1 tsp of fresh lemon zest. (Use as a finishing touch over braised lamb that already has a gravy or generous pan drippings).
Persillade – a classic French mixture that features fresh flavors along with the umami of anchovies and brininess of capers. A memorable combination for all manner of grilled or pan-seared lamb chops, roasted lamb rack or grilled lamb leg and steaks. Recipe here.
Yogurt Sauce for Lamb Recipes
Yogurt Sauce for Lamb – you can vary the herbs and add a bit of lemon juice to the base recipe if you feel like it could use additional acidity. Besides that, this is an extremely healthy sauce that brings a lot of flavor. Recipe here.
Za’atar yogurt sauce – this sauce, with its lemony herbal notes is well-suited for Levantine style slow roasts or braises, like this braised boneless leg of lamb. The fattier the cut of lamb (slow roast shoulder is a prime candidate) the more you will like the combination.
To make it: In a bowl whisk together 1 cup of cultured in the cup yogurt, 1 tbsp Za’atar seasoning mix, 1 minced garlic clove and 1 tsp each of lemon juice and lemon zest.
Sauce for Lamb Burgers
Both the yogurt sauces above naturally add interest to a lamb burger so do not hesitate to serve them on the side. Other excellent choices are the recipes below.
Harissa Mayonnaise – the robust hot pepper paste of Africa can be added to taste in this very simple sauce and with a bit of acidity from fresh lemon juice you get a flavorful concoction which accents the flavors of a juicy lamb burger.
To make it: In a small bowl combine 4 tbsp of harissa paste (or to taste); 3/4 cup mayonnaise and a squeeze of lemon juice. Mix and done! (As substitutes for harrisa consider sambal olek or Italian hot pepper sauce (we like the Trader Joe’s Italian Bomba).
Barbecue Sauce for Lamb with Hoisin – this Asian inspired concoction is not just delicious brushed over a freshly grilled lamb burger or slider. Use it as a glaze for lamb ribs or lamb steaks – it is calibrated to add a balanced sweet, savory and umami flavor. Recipe here.
Quick Dipping Sauces for Lamb
Zesty & Bright Dijon Dipping Sauce – this one can easily become your ‘go to’ whenever lamb chops are on the menu. Goes with any cut, grilled, roasted or pan-fried.
To make it: Combine 4 tbsp of Dijon mustard, 2 tbsp extra virgin olive oil, 1/2 tbsp lemon juice, 2 tsp lemon zest, 3 tsp very, very finely chopped fresh rosemary leaves and 1-2 minced garlic cloves (you can skip these if you want). Taste, add more of any ingredient that needs adjustment and season with salt and black pepper as needed.
Creamy Honey Mustard & Dill Dipping Sauce – as simple as heating up heavy cream, Dijon mustard and honey, then adding fresh dill, tasting and adjusting the quantity of either ingredient to suit your own taste. If you want it to be thicker, first simmer the heavy cream until it reduces to half the original amount, then proceed by adding the rest of the ingredients. Recipe here.
Curry sauce – last but not least, we have a recipe that leverages the nuances of yellow or madras curry powder and is delicious with lamb chops. Talking about a quick way to add Indian flare to lamb. (Below shown with chicken breast, but it is as easy to sear lamb shoulder chops, make a batch of the sauce and spoon it over). Recipe here.
Classic Mint Sauce
Mint Chutney with Cilantro
Roasted Red Pepper Relish
Za'atar Yogurt Sauce
Dijon & Rosemary Dipping Sauce
- Links to recipe cards for sauces for lamb. Follow for detailed instructions.
- If a sauce recipe is not linked refer to the instructions in the body of the post.