Main Dishes

Roasted Lamb Chops with Blueberry White Pepper Not Ketchup Sauce

lamb chops

A great new sauce was the inspiration behind these roasted lamb chops.  Blueberry White Pepper Not Ketchup is starting to pop up in a few local markets here in LA (and available from the Not Ketchup web site) and I love supporting and sharing with you new items in the food market, especially those with no chemicals, preservatives and as a bonus, gluten free!   Check out the Not Ketchup interview here.

Make sure to get the highest quality of meat you can.  The best thing is to find and support a local butcher in your neighborhood.  You’ll know where your meat comes from, and your butcher is great for cooking tips, getting special cuts and more. Building these relationships makes the notion of farm to table more doable, especially if you live in a big city. I go to Jim’s Fallbrook Market, a family owned mom and pop market since 1946.  And I know the meat comes from Harris Ranch, who grass feeds and practices sustainable ranching. I like knowing that.  It’s pretty cool!

Okay, so for the recipe… Start off by seasoning with salt and pepper.
lamb chops

Brown on a skillet turning over after about 4 minutes.
lamb chops

lamb chops

Cover the lamb chops with a nice thick layer of Blueberry White Pepper Not Ketchup and pop in the oven.
lamb chops

And viola!
lamb chops

Recipe from Erika, creator of Not Ketchup.

Roasted Lamb Chops with Blueberry White Pepper Not Ketchup Sauce

Prep Time: 5 minutes

Cook Time: 23 minutes

Serving Size: 4 servings

Roasted Lamb Chops with Blueberry White Pepper Not Ketchup Sauce


  • 8 lamb chops
  • sea salt
  • fresh ground pepper
  • 1 tsp grapeseed oil
  • 1/2 cup Blueberry White Pepper Not Ketchup, plus more for serving
  • 2 Tbs fresh parsley, chopped


  1. Preheat oven to 350°
  2. Heat a large ovenproof skillet over med-high heat until very hot.
  3. Season both sides of lamb chops generously with salt and pepper.
  4. Add the oil to the hot skillet and add the lamb chops, with space between.
  5. Brown without disturbing for 4 minutes.
  6. Turn and brown the other side for 4 more minutes.
  7. Remove skillet from heat and liberally coat the chops with Blueberry White Pepper Not Ketchup.
  8. Place the skillet in the oven and roast for 15 minutes. (The chops should be cooked through but still slightly pink inside.)
  9. To serve, remove the chops to a serving plate, spoon a little more sauce over each chop and sprinkle with chopped parsley.
  10. Serve immediately.

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    Not Ketchup Dipping Sauces: Interview and Giveaway |Farm to Table
    March 12, 2014 at 7:32 pm

    […] Blueberry White Pepper Not Ketchup Lamb Chops: […]

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