Appetizers/ Entree/ Game/ Lamb

Lamb Chops with Huacatay Sauce

I love these little chops!

What’s not to love about these cute little lamb chops; a very tender piece of meat, a beautifully Frenched bone and they look just like little “meat lollipops”. They make a perfect appetizer or several for a meal. For an appetizer these little lollipops can be eaten with your hands; no knife and fork needed. And, who doesn’t like eating meat off the bone?

When my mother use to fried bread pork chops or pork steaks, my favorite part was what was left on the bone and I couldn’t wait to eat that part of the chop/steak. We never had lamb growing up, never; and I guess that’s why it took me well into my adulthood to even try them. I have to say that I don’t buy them often unless I’m at Costco and then I will pick up a couple of packages and throw them in the freezer for something special I may be doing.  

These would be great added to your holiday celebrations. My mouth is watering just thinking of making these again. I may be experimenting with some different sauces and dips for this little tidbits of juiciness. 

The Huactay Black Mint Paste I ordered from Amazon. I use to find it at Whole Foods but we don’t have one close to us now and even when we did they quit carrying it. My Peruvian Chicken recipe here has the Mint Paste as one of it’s hard to find ingredients but both can be ordered and after using for a dish, I put the jars in the freezer so they don’t go bad. Now that I’m thinking of the Peruvian Chicken recipe I may be making that in the near future. There are two dipping sauces for that recipe and it is considered one of the best Peruvian street foods items you must try if visiting Peru or if not, make it at home.

BLAST FROM THE PAST: This Winter Fruit Salad with Spiced Yogurt Dressing would be a great brunch salad to have during the holidays.

Most of the ingredients needed for this recipe. Usually I forget a few for the picture so hope everything is here.

Chopped garlic and rosemary.

Marinade made and it will be rubbed on rack.

Rub the marinade on both sides of the rack of lamb.

Wrap the bones loosely with aluminum foil. You will remove this towards the end.

I removed the foil the last couple of minutes. Sometimes I will use my culinary torch on the bones to brown them a little more.

A beautiful medium rare.

I served this with some sautéed zucchini, red rice and some garlic toast.

Lamb Chops with Huacatay Sauce


  • 1-2 racks of Frenched Lamb Chops
  • Salt and Pepper
  • 4-6 cloves garlic finely minced
  • 2 Tbsp. chopped fresh parsley
  • 1 tsp. fresh oregano
  • 1/2 c. olive oil
  • Huacatay Sauce
  • Yield: 1 ½ cups
  • 1/4 cup Cream Cheese
  • 1/3 cup Buttermilk
  • 1 Tbsp soy sauce
  • 3 Tbsp. Huacatay Black Mint Paste
  • 1/2 cup Cilantro
  • ½ Fresh Green Thai Chili or small Serrano
  • 2 Tbsp Mayonnaise


  1. For the lamb chops mix the garlic, olive oil, parsley and oregano together and rub onto the front and back of the rack(s) of lamp. Take a thin strip of aluminum foil and cover the bones for the chops for the first part of the baking.
  2. Prepare the sauce by mixing together the cream cheese, buttermilk, soy sauce, Huacatay black mint paste, cilantro, Thai chili pepper and the mayonnaise. Use either a blender or a stick emulsifier to blend the sauce until smooth and cream.
  3. When ready to start the chops, bring them to room temperature. Preheat oven to 450°. Bake the racks of lamb for 10 minutes then lower the oven to 300° and continue to cook 10-20 minutes until they reach 125° for rare or 135° for medium rare. When they have reached that temperature, remove from oven and let rest for 15 minutes then slice into chops;
  4. Serve with the Huacatay sauce.

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