Lamb Chops in Horseradish Sauce | Easy Creamy Lamb Chops with Horseradish & Herbs

Lamb chops and horseradish sauce
Lamb chops and horseradish sauce
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My mum cooked this for me years ago, and when she finally gave me the recipe I couldn’t wait to make it myself. These lamb chops are baked in the oven with a creamy horseradish sauce and topped with fresh breadcrumbs, transforming a simple chop into something really special. The combination of tender, juicy lamb and bold, punchy horseradish is incredibly satisfying — the heat cuts beautifully through the richness of the meat, while the crunchy breadcrumb topping adds the perfect finish.

It’s a brilliant choice when you want something quick to cook but full of flavour, elegant enough for guests yet easy enough for everyday cooking

Serving Suggestions for Lamb Chops & Horseradish Sauce

  • Warm crusty bread to mop up any juices
  • Roast potatoes — classic, crispy, or rosemary‑garlic
  • Buttered new potatoes or parsley potatoes
  • Potato dauphinoise for a creamy, indulgent option
  • Grilled asparagus or tenderstem broccoli with lemon
  • Peas — buttered, minted, or braised peas with bacon lardons
  • Roasted carrots or carrot & swede mash
  • Green beans with garlic butter or toasted almonds
  • Sautéed spinach or garlic‑buttered kale
  • Simple green salad with a sharp vinaigrette to cut through the richness
  • Grilled courgettes or Mediterranean roasted veg
  • Minted yoghurt or fresh mint salsa alongside the horseradish

Variations: Lamb Chops in Horseradish Sauce

  • Extra‑Creamy Horseradish Lamb Chops — add more cream or crème fraîche for a richer, silkier sauce.
  • Garlic‑Rich Horseradish Lamb Chops — increase garlic in the sauce for deeper aromatic warmth.
  • Mustard‑Boosted Horseradish Lamb Chops — add Dijon for tangy sharpness that complements the horseradish.
  • Herb‑Rich Horseradish Lamb Chops — increase parsley or add chives for freshness that lifts the creamy sauce.
  • Lemon‑Lifted Horseradish Lamb Chops — finish with lemon zest for a bright, citrusy contrast to the richness.
  • Horseradish Lamb Chops with Spinach — wilt spinach into the sauce for colour and a soft, silky texture.
  • Horseradish Lamb Chops with Mushrooms — add sautéed mushrooms for earthy savoury depth.
  • Horseradish Lamb Chops with Peas — stir in peas for gentle sweetness that balances the heat of the horseradish.
  • Horseradish Lamb Chops with Broccoli — include small broccoli florets for freshness and extra veg.
  • Horseradish Lamb Chops with Caramelised Onions — add caramelised onions for sweetness that complements the lamb.
  • Horseradish Lamb Chops with Wholegrain Horseradish — use wholegrain horseradish for texture and a milder, rounded heat.
  • Horseradish Lamb Chops with Mint — add a little fresh mint for a classic lamb pairing and cooling freshness.
  • Horseradish Lamb Chops with Bacon — add crispy bacon for smoky savoury depth.
  • Horseradish Lamb Chops with White Wine — splash in white wine for acidity and extra flavour complexity.
  • Horseradish Lamb Chops Bake — finish under the grill for a golden, lightly caramelised top

Lamb chops in horseradish sauce

Lamb chops baked in creamy horseradish sauce, topped with a golden cheesy breadcrumb crust, creating a warm, comforting dish that looks rich, indulgent and beautifully home‑cooked.
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Cook Time 1 hour
Course Dinner
Cuisine British

Equipment

  • Food processor / blender
  • frying pan
  • Saucepan
  • Shallow roasting tin

Ingredients
  

Cheesy breadcrumbs

  • 2 slices bread
  • 3 oz grated mature cheddar cheese

Horseradish sauce

  • 15 oz semi-skimmed milk
  • ¼ tsp salt
  • 1 small onion, chopped
  • 1 tbsp parsley
  • ¼ tsp mace
  • 1 carrot, sliced
  • 1 celery stick, chopped
  • 3 cloves
  • 9 white peppercorns
  • 2 oz salted butter
  • 3 tbsp plain flour
  • 3 tbsp double cream
  • 2 tbsp horseradish sauce

Lamb chops

  • 2 oz butter or olive oil
  • 6 lamb chops (bag of frozen chops)

Instructions
 

Cheesy breadcrumbs

  • Wizz 2 slices of bread in a food processor until fine bread crumbs.
  • Add the grated cheese and set aside.

Horseradish sauce

  • In a saucepan add the milk, salt, onion, carrot, celery, cloves, mace, peppercorns and parsley, heat till hot, but not boiling. Remove from the heat, cover and leave to infuse for ½hr
  • Strain the milk and set aside.
  • Melt the butter in a saucepan and with a balloon whisk, add the flour and stir. Gradually add the milk and stir until thickened.
  • Add the cream and horseradish, stir and set aside.

The lamb chops in horseradish sauce

  • Preheat the oven to 180°c / Gas 4.
  • In a frying pan, melt the butter, add the chops fry on both sides till lightly brown. Remove from the pan to rest for 10mins.
  • Place the chops in an oblong dish and season with salt and pepper.
  • Pour over the horseradish sauce.
  • Sprinkle the cheesy breadcrumbs over the top and bake in the oven for 45mins.
  • Serve immediately with crocket potatoes or chips and peas.