Anyone have a good tried and true recipe for a sauce that would go with grilled lamb?

I would use Doug's recipe but add some taragon to the sauce.

Grilled Lamb Chops with Blender Béarnaise

Allen Smith

From Every Day with Rachael Ray

February 2008

4 SERVINGS

Prep Time: 20 min

Cook Time: 8 min

Ingredients

2 pounds baby spinach, rinsed

1/3 cup extra-virgin olive oil

1 head Roasted Garlic

Salt

1 cup white wine vinegar

2 shallots, finely chopped

Pepper

8 loin or rib lamb chops, 1 to 1 1/4 inch thick (2 1/2 pounds total)

6 large egg yolks

2 sticks (8 ounces) butter, melted and hot

1 cup fresh mint leaves, chopped

1. In a large skillet, add enough water to reach a depth of 1/2 inch and bring to a simmer over medium heat. Add the spinach and cook, stirring, until wilted, about 2 minutes. Drain in a colander; wipe the skillet clean. Add the olive oil to the skillet and heat over medium heat. Add 1 tablespoon roasted garlic and cook for 30 seconds. Add the wilted spinach and 2 teaspoons salt and toss. Remove from the heat and cover to keep warm.

2. Preheat a grill pan over high heat. In a small saucepan, cook the vinegar, shallots and 1 teaspoon each salt and pepper over medium heat until almost dry, about 5 minutes. Season the lamb chops with salt and pepper and grill for 4 minutes on each side for medium.

3. Using a blender, combine the reserved vinegar mixture, egg yolks and remaining roasted garlic on low speed. With the machine on, slowly add the hot butter until the sauce is thickened; season with salt. Transfer to a serving bowl and stir in the mint.

4. Place the spinach on a platter, top with the lamb chops and serve with the sauce.

Garlic sauce,

In a food processor 3 to 4 cloves of garlic, a good sprig of fresh parsley

blend until real small then add, salt & pepper to taste,

1 pot natural yogurt, use the same pot and fill with mayo, 2 tablespoons milk blend chill in fridge for 2 hours.

Sauces:- Mint

Combine finely sliced mint with a cup of boiling water and simmer stirring for a minute or two.

Remove from heat and stir in 2t white sugar, stirring until it is dissolved and let stand 3-5 minutes.

Add a similar quantity of vinegar (I use malt) stir and let stand for 10-15 minutes.

Most people will serve it barely warm but I like to reheat it so that it is hot, but not boiling.

Pour into a gravy boat or a jug.

I take Greek yogurt, or strain regular yogurt @ 1cup

Add juice of 1/2 a lemon, and leaves from 2-3 sprigs of fresh thyme.

Lots of pepper and a little salt. Simple and good.

1/2 cup warmed orange juice

1 cup warmed white wine

3 cloves garlic, minced

2 teaspoons of fresh thyme or 1 teaspoon of dried thyme

2 Tbsp of fresh chopped rosemary or 1 Tbsp of dried rosemary

1/4 teaspoon of fresh ground pepper

2 Tbsp olive oil

Blend ingredients in a blender, just a few pulses until well mixed.

Warm the juice and wine in the microwave

Go with Dougs answer and add dill.