Marinated Lamb Chops with Two Sauces
From Daniel’s Dish: Entertaining at Home with a Four Star Chef by Daniel Boulud (Filipacchi Publishing, 2003)
Daniel Boulud's Lamb Chops with Two Sauces Adapted by StarChefs

Yield: 4 Servings


  • 1 Tablespoon coriander seeds, finely crushed or ground
  • 1 Tablespoon fennel seeds, finely crushed or ground
  • 1 1/2 teaspoons ground cumin
  • 1 small dried chile, seeded and finely chopped
  • 2 cloves garlic, sliced
  • 2 sprigs mint, leaves chopped
  • 2 sprigs thyme, leaves chopped
  • 1/4 cup extra-virgin olive oil
  • 12 (3-ounce) lamb rib chops (cut 1 inch thick), fat trimmed and bone cut to 2 inches
  • Salt and freshly ground pepper
    Gingered tomato sauce:
  • 2 Tablespoons extra-virgin olive oil
  • 1 Tablespoon finely chopped peeled ginger
  • 1 shallot, finely chopped
  • 6 beefsteak tomatoes, cored and roughly chopped
  • Salt and freshly ground pepper
    Spiced yogurt sauce:
  • 1 cup Greek or plain yogurt
  • 1 Tablespoon freshly squeezed lemon juice
  • 2 sprigs mint, leaves very thinly sliced
  • 1 clove garlic, finely chopped and mashed into purée
  • Salt and freshly ground pepper
    Crispy salad:
  • 3 Tablespoons extra-virgin olive oil
  • 1 Tablespoon freshly squeezed lemon juice
  • 4 hearts of romaine, trimmed and leaves separated
  • 2 fennel bulbs, trimmed and thinly sliced
  • 10 radishes, trimmed and thinly sliced
  • 1/2 English cucumber, thinly sliced
  • Salt and freshly ground pepper

For lamb:

Put the coriander, fennel, cumin, and chile into a small skillet and toast over high heat until very fragrant. Set aside 1/8 teaspoon of the spice mixture for the yogurt sauce.

Stir together the remaining spice mixture, garlic, mint, thyme, and olive oil in a large baking dish. Add the lamb; toss to coat with the marinade, cover, and refrigerate overnight.

For tomato sauce:
Heat the olive oil in a large deep skillet over medium-high heat. Add the ginger and shallot and cook until softened but not colored. Reduce the heat to low; add the tomatoes, and cook until very soft, about 45 minutes, crushing the tomatoes with the back of a fork as they cook. Season with salt and pepper; keep warm.

For yogurt sauce:
Stir together the yogurt, lemon juice, mint, garlic, and the reserved 1/8 teaspoon spice mixture until blended. Season to taste with salt and pepper. If the mixture is too thick, add a little water. Transfer to a serving bowl; set aside.

For salad:
Whisk together the olive oil and lemon juice in a small bowl. Combine the romaine, fennel, radishes, and cucumber in a large bowl. Cover and refrigerate.

To finish lamb:
Remove the lamb from the marinade. Pat dry, cover with plastic wrap, and bring to room temperature.

Meanwhile, prepare a very hot grill. Brush the grill with vegetable oil. Season the chops with salt and pepper and grill for 3 to 5 minutes on each side for medium rare.

To serve:
Re-whisk the lemon dressing. Drizzle over the vegetables, season with salt and pepper, and toss to coat. Place three lamb chops and some salad on each dinner plate. Serve the sauces separately.

Wine Pairing:
The meat’s potent flavors demand a Syrah-based wine with smooth, supple tannins and unadulterated oomph, such as Fattoria di Manzano’s Podere Il Bosco 1998 and the Villa Pillo 1999, both Tuscan Syrahs. For a fuller taste, try the spicy 1999 Primitivo di Mandurai from Felline, also an Italian wine.



Updated: October 2004