Lamb Chops With Horseradish Dill Cream

Recipe by Kelly M.
READY IN: 17mins




  • 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.
  • 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.
  • Preheat oven to 400 degrees F.
  • 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.
  • 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.
  • Serve with horseradish dill cream on the side.