Lamb Chops with Root Vegetables and Horseradish

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

The lovely golden color of the sauce gracing these lamb chops is far from the color you get using a traditional meat sauce, which is why Jean-Georges likes it so much—in fact, it’s a chicken broth strongly flavored with vegetables and fortified with horseradish. “The contrast between sauce and meat is great,” he says. Use as much horseradish as you like; the sauce should be very assertive.

Ingredients

Method