Lamb Chops With Horseradish Dill Cream

Total Time
Prep 10 mins
Cook 7 mins

Simple, fast and flavorful lamb chops served with a horseradish dill cream. These chops are seasonsed with garlic and rosemary, pan seared, and finished in the oven. Served with the horseradish dill cream, they are not only a quick after work meal but a great entree for company. This recipe's cooking method is made for good quality loin or rib chops, not shoulder chops. Lamb should not be cooked to more than medium doneness for the best results. Cook time does not include marinating time.

Ingredients Nutrition


  1. In a shallow bowl or resealable bag, combine the olive oil, garlic, rosemary, 1/4 tsp salt and pepper (about 4 turns of the peppermill). Add the chops and marinate at least 30 minutes at room temperature. If marinating longer, refrigerate and bring back to room temperature before cooking.
  2. While the lamb is marinating, make the cream. In a small bowl combine the creme fraiche, green onion, dill, horseradish, lemon juice, remaining 1/4 tsp salt and a few more turns of the peppermill. Mix well and refrigerate until ready to use.
  3. Preheat oven to 400 degrees F.
  4. Place a nonstick, ovenproof skillet over medium high heat. Remove chops from marinade and place in skillet and cook for 2 minutes on each side. Transfer pan to the oven and cook for 5 to 7 minutes, depending on the thickness of your chops this should yield a medium rare to medium doneness.
  5. Using an oven mitt, remove pan from oven, remove chops from pan to serving dish and tent with foil for a 3-5 minutes. The chops will continue to cook a bit while sitting.
  6. Serve with horseradish dill cream on the side.
Most Helpful

Great dish. I loved the sauce and I did use the sour cream instead of the creme fraiche. I served it with a pasta with peas, feta cheese and mint. Great meal

patricialafleur September 23, 2009

Part I- This is one of two recipes I have decided to review for the RSC #14 contest. I already had shoulder lamp chops in the refrigerator so did not use loin chops. I already had dried dill so used this (but would have preferred fresh dill) along with fresh rosemary. I did not have horseradish so substituted Japanese Wasabi paste! And since I had already used up my creme fraiche, I substituted sour cream (similar but a thicker consistency). Further, I used a small packet of Carolina Pilaf rice mix and when done placed on a big serving plate. I then placed the cooked lamb chops into the center, put a dab of the Dill Cream Sauce on each piece of lamb. Then as a final touch put some cut up pimento pieces around the edges. This dish was picture perfect, tasty and delicious as well even with substitutes, I gave this recipe FIVE STARS. . Part II- After I made this recipe, it was posted on the Zaar message boards about not commenting on how reviews should be made/determined and more specifically using substitutes. I do not thing it is wrong to add substitutes (if ingredients are not available). However, it does appear that I had to many ingredient substitutes as outlined in Part I. And it is a contest and I should try my best to stick to using listed ingredients and follow the recipe as written. So I had decided to make this dish a second time and using all the correct listed ingredients and no substitutes; well kind of, I did use lamb round chops and dried rosemary this time. Further, I think 2 tablespoons horseradish makes the cream sauce to strong. I placed the lamb chops on a bed of yellow rice. Finally, my RSC#14 review for this recipe still remains a FIVE STAR one. . Aside- I would make this dish again, but would use sour cream and I did not taste any significant differences when using Japanese Washabi paste instead of horseradish!

Skipper/Sy August 21, 2009

This is a simple and quick recipe for lamb chops. We had thinner chops, so we seared and cooked it all on the stove top, making it even more simpler with less clean up. The sauce is very good, as were the chops. Good luck chef!

2Bleu August 21, 2009