Lamb Chops With Sweet Potato Sauce

Yield: 4 servings (serving size: 1 lamb chop and 1/4 cup sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 305
  • Fat: 11.8g
  • Saturated fat: 4.8g
  • Protein: 27.2g
  • Carbohydrate: 21g
  • Cholesterol: 89mg
  • Iron: 2.9mg
  • Sodium: 655mg
  • Calories from fat: 35%
  • Fiber: 1.8g
  • Calcium: 54mg


  • 4 (4-ounce) lean lamb loin chops (about 1 1/2 inches thick)
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • Cooking spray
  • 1 tablespoon butter, divided
  • 3/4 cup diced sweet potato
  • 1/4 cup minced shallots
  • 4 garlic cloves, minced
  • 1/2 cup balsamic vinegar
  • 1 cup fat-free, reduced-sodium chicken broth
  • 1 tablespoon plus 1 teaspoon sugar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons chopped fresh or
  • 1/4 teaspoon dried thyme
  • 1 tablespoon thinly sliced fresh tarragon leaves


  1. Sprinkle both sides of lamb with 1/4 teaspoon each salt and pepper. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chops; cook 3 minutes on each side. Reduce heat to medium; cook 4 minutes on each side or until desired degree of doneness. Set aside; keep warm.
  2. Add half of butter to skillet; cook over medium-high heat until butter melts. Add sweet potato, and cook 3 minutes or until tender, stirring often. Set aside, and keep warm.
  3. Add remaining butter, shallots, and garlic; cook, stirring constantly, 2 minutes. Increase heat to high, and add balsamic vinegar. Simmer until liquid is almost evaporated. Add chicken broth and sugar; simmer 3 minutes. Add reserved sweet potato, Dijon mustard, thyme, tarragon, and remaining 1/4 teaspoon each salt and pepper; stir well. Spoon sauce over chops.
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