I loved the idea of Martha’s Lamb Chops with Citrus Sauce and Baby Mache Salad (p. 132 January Martha Stewart Living). I’ve been experimenting with different fruity sauces lately – I did a pomegranate reduction over pork tenderloin and a mango sauce with fish.

First of all, I grilled my lamb. I would much rather have grilled meat than broiled meat.  So, that was simple. The next issue was the citrus sauce. Martha says to use Cara Cara oranges, a pummelo and Oroblancos. Yeah, right. Look folks, I just used orange juice. First you cook up garlic and shallots then you add the juice and some sugar. You cook it down then add crame fraiche (I used plain yogurt instead). Then you cook it down again. This made a WONDERFUL sauce. It was so creamy, rich, and flavorful, I could not believe it! It thickened so nicely. You have GOT to try it. It’s so simple and so good.

Martha says to serve the lamb with a baby mache salad. I love mache, but I was not wild about her dressing for it – just oil, orange juice, and salt and pepper. Pretty bland.

This made a very pretty plate. The lamb was so good, I ate it cold the next day with the sauce also cold!