Friday, February 18, 2011

Lamb Chops with Horseradish-Pecan Sauce (from Dessert Diva)

This was my contribution to our February Supper Club...enjoy!


6 slices bacon
6 boneless lamb loin chops
1 tbsp. olive oil
1 tbsp. soy sauce
1 tbsp. lemon juice
1/8 tsp. garlic powder
1/8 tsp. onion powder
Horseradish-Pecan Sauce (see recipe below)


Cook bacon over low heat until cooked but not crisp. Wrap each chop with 1 piece of bacon. Secure with a wooden toothpick. Place lamb chops on broiler pan. Combine next 5 ingredients. Brush chops with marinade. Broil 4 inches from heat 10 minutes or until desired doneness. Turn chops once and brush with marinade occasionally while cooking. Serve with Horseradish-Pecan Sauce.

Horseradish-Pecan Sauce

Combine 1 tbsp. olive oil and 1 tbsp. flour in a small saucepan. Add 1/8 tsp. white pepper and 1/8 tsp. minced garlic. Heat until bubbly. Gradually add 1 cup half-and-half, stirring constantly. Add 1 tbsp. horseradish sauce and 1/4 cup chopped pecans. Cook over medium heat, stirring constantly until mixture thickens.

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