Jul 09 2026
Restaurants›PortuCale Restaurant & Bar›Costelinha De Cabrito A Casa Recipe

Costelinha De Cabrito A Casa Recipe

Inspired by PortuCale Restaurant & Bar
Time1h
Serves4

Grilled Lamb Chops Topped w/ Dutch Sauce Served w/ Mashed Potatoes & Asparagus

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Ingredients

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Main Ingredients

Dutch Sauce

Mashed Potatoes

Asparagus

Method

Preparing the Lamb Chops

  1. 1

    Season the Lamb Chops

    In a bowl, mix the salt and black pepper. Rub the mixture all over the lamb chops. Drizzle with olive oil and allow them to marinate for at least 30 minutes.

  2. 2

    Grill the Lamb Chops

    Preheat the grill to medium-high heat. Place the marinated lamb chops on the grill and cook for 5-7 minutes on each side or until they reach the desired doneness. Remove from heat and let them rest.

Making the Dutch Sauce

  1. 3

    Prepare the Sauce Base

    In a heatproof bowl, whisk together the egg yolks, white wine vinegar, and water until well combined.

  2. 4

    Cook the Sauce

    Place the bowl over a pot of simmering water (double boiler). Whisk the mixture constantly until it thickens slightly.

  3. 5

    Incorporate the Butter

    Slowly add the melted butter while whisking continuously until the sauce is thick and creamy. Stir in the chopped parsley and mustard. Keep warm.

Preparing the Mashed Potatoes

  1. 6

    Boil the Potatoes

    Peel and cube the potatoes. Place them in a pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes.

  2. 7

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add milk, butter, salt, and black pepper. Mash until smooth and creamy.

Cooking the Asparagus

  1. 8

    Prepare the Asparagus

    Trim the tough ends of the asparagus. Toss them with olive oil, salt, and black pepper.

  2. 9

    Roast the Asparagus

    Preheat the oven to 400°F (200°C). Spread the asparagus on a baking sheet and roast for 12-15 minutes until tender and slightly charred.

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