Red-Wine Honey Horseradish Baby Lamb Chops , caramelised onion and sweet potato puree, and Gremolata

These lamb chops are the perfect combination of elegance and ease. The red wine honey horseradish glaze gives the delicate lamb chops a beautiful balance of sweetness and spice, while keeping the lamb juicy and full of flavor. These baby lamb chops make a stunning centerpiece for your Yom Tov meal.

Red wine Honey Horseradish Baby Lamb Chops

baby lamb chops (frenched, optional)

Olive oil

Salt, to taste

Pepper, to taste

1 teaspoon garlic powder

½ cup dry red wine

½ cup honey

6 tablespoons white horseradish sauce

Caramelized onion and sweet potato

purée (recipe follows)

Gremolata, for garnish (recipe follows)

1. Pat the lamb chops dry with paper towels and season with olive oil, salt, pepper, and garlic powder.

2.Heat a large nonstick skillet over medium-high heat and sear the lamb chops for 2-3 minutes per side until browned; remove from pan and set aside.

3.In the same pan, add the wine, honey, and horseradish sauce.

4.Cook and stir for a few minutes until the sauce thickens.

5.Add the lamb chops back into the pan and coat them in the sauce.

6.Let the lamb chops simmer in the sauce for a few minutes to soak up the flavors.

7.Serve the lamb chops on top of the onion and sweet potato purée with the wine-horseradish sauce drizzled on top. Sprinkle gremolata over lamb chops just before serving for a fresh, vibrant finish.

Caramelised Onion And Sweet Potato Puree

This purée is the ultimate side dish-smooth, creamy, and full of flavor. It's effortlessly delicious, elevating any protein it's served with.

4 sweet potatoes, scrubbed, poked with a fork, and wrapped in foil

3 tablespoons olive oil

3 medium onions, thinly sliced

2 tablespoons brown sugar

1 cup chicken broth (or water)

Pinch of cinnamon

1. Preheat oven to 350°F.

2. Place foil-wrapped sweet potatoes on a sheet pan and bake for 2 hours.

3. While the potatoes bake, heat olive oil in a large pan over medium heat.

4. Add sliced onions and sauté until deeply browned and very soft.

5. Stir in brown sugar and cook for another minute.

6. Once sweet potatoes are done, unwrap, cut in half, and scoop out the flesh.

7. Add sweet potato, caramelized onions, chicken broth (or water), and cinnamon to a food processor

or blender. Blend until smooth and creamy. Serve warm.

Gremolata

I first used this gremolata to garnish my Miami ribs recipe in the Whisk Sukkos cookbook-but I didn't share the recipe at that time. After receiving so many questions about it, I knew this was the right time to showcase this fresh and vibrant finishing touch. Gremolata adds just the right amount of brightness to balance out any rich, savory dish.

½ cup fresh parsley, finely chopped

Zest of 1 lemon

1 tablespoon lemon juice

¼ cup pistachios, roughly chopped

1 clove garlic, minced

1. In a small bowl, combine all ingredients and stir until well combined.

Homemade Horseradish Sauce

½ cup mayonnaise

2 tablespoons prepared horseradish

1 teaspoon lemon juice

¼ teaspoon salt

¼ teaspoon garlic powder

1. Mix all ingredients together.

Recipes by Yocheved Shvarzblat

Photo by Sruly Fryde

Featured in the Whisk by Ami Pesach Cookbook 2025