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Gettin' Saucy

Want to dress up your lamb a little bit? Here are four favourite ways to sauce it up:

I should add a disclaimer: I'm an improv cook instead of a by-the-book cook. Not quite "My-Mom-status" yet because she is amazing at making something delicious from nothing, but like her, it is rarely the same twice. It has taken some dedicated focus to track and actually assemble a recipe that wasn't a bit-of-this, a splash-of-that. If you can relate, feel free to make it your own!

1. Char's Super-Easy Tzatziki Sauce


  • 1/2 cup sour cream

  • 1/2 cup mayo

  • 2 Tbsp feta, crumbled

  • 2 tsp crushed mint

  • 1/4 cup feta brine

  • Couple shakes of "Johnny's" (or other garlic seasoning).


Combine ingredients and serve. Or heat and serve.

Serving Suggestions

  1. on meatballs served with egg noodles and salad. Especially good if you are trying our Garam Masala Lamb Meatballs.

  2. on a pita with seasoned browned ground lamb, ripe tomato, cucumber, red onion... and more feta.

Mustard Sauce


  • 1 Tbsp butter

  • 1/4 cup onion, finely diced

  • 1/4 cup white wine (or red) vinegar

  • 1 cup chicken (or beef) stock

  • 1 Tbsp whole grain mustard

  • 2 Tbsp heavy cream

  • Seasoning to taste: salt, pepper, thyme, parsley... or anything else that inspires you from your spice cupboard.


Saute the onion in the butter, add the vinegar and stock, and boil until the liquid reduces by two thirds. Stir in the mustard and heavy cream and continue cooking until desired thickness is reached. (It will also thicken a little more as it sits).

Serving Suggestions

  1. on meatballs served with seasonal vegetables (I'm looking at you zucchini... still) and steamed & buttered chunks of sweet potato.

  2. on racks. Sprinkle with salt, pepper and sear in a hot pan, with onion tossed in partway through. Deglaze the pan with the stock, add in the rest of the ingredients and simmer on low-medium heat with a lid on until desired doneness.

Lemon Sauce


  • 2 Tbsp olive oil

  • 1/3 cup lemon juice

  • 4 egg yolks

  • 1 cup chicken broth

  • 1/2 tsp salt


Whisk together in a saucepan and put over medium-high heat. Keep whisking until hot and thick enough to coat the back of a wooden spoon... about 7-8 minutes.

Serving Suggestions

  1. on meatballs served alongside rice and baby peas & cauliflower.

Honey Balsamic Sauce


  • 1/2 cup balsamic vinegar

  • 1 tsp minced garlic

  • 3 Tbsp honey

  • 3/4 oil (canola or vegetable)

  • 1 Tbsp fresh rosemary leaves or thyme leaves (or 1 tsp dried)

  • salt & pepper, to taste


In a small food processor, combine and blend the balsamic vinegar, garlic, and honey. With the machine running, slowly pour in the vegetable oil until the mixture is smooth and forms a thick sauce.

Serving Suggestions

  1. on meatballs served roasted potatoes and choice vegetable (asparagus in season, would be my top pick).

  2. on chops. Season with salt & pepper, and grill until desired doneness, then spoon sauce over top or serve on the side.

  3. on shanks. Dry rub shanks with some smoked paprika, salt & pepper and slow roast @ 275-F for 3-4 hours. Finish on the grill and then drizzle sauce on top and serve.

Whew! Now I'm hungry again. I hope that helps someone in Internetland - and our customers with our lamb on their menu.



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