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Strawberries and lamb may seem an odd couple, but the bright acidic berries go incredibly well with the rich, grassy meat. Plus, the pan sauce provides a great opportunity to give your past-their-prime fruit a new lease on life. When they’re added to the skillet alongside a rack of lamb, they make a luscious, buttery sauce perfect for spooning over the tender chops.

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4 servings


rack of lamb (about 1½ lb.)

Kosher salt

tsp. freshly cracked black pepper, plus more


Tbsp. vegetable oil


oz. strawberries, halved


cup low-sodium chicken broth


Tbsp. finely chopped rosemary


tsp. good-quality balsamic vinegar


Tbsp. salted butter, cut into pieces

Mint leaves (for serving)


Step 1

Place a rack in middle of oven; preheat to 375°. Season lamb generously with salt and pepper.

Step 2

Heat oil in a large ovenproof skillet over medium-high. Cook lamb, turning occasionally, until well browned all over, 6–8 minutes. Arrange strawberries around lamb, then transfer skillet to oven. Roast until an instant-read thermometer inserted into the thickest part of lamb registers 125° for medium-rare, 15–20 minutes. Transfer lamb to a cutting board; reserve skillet with strawberries. Let lamb rest while you make the sauce.

Step 3

Set aside 5 or 6 strawberry halves in a small bowl for serving. Carefully pour off fat from reserved skillet into another small bowl and save for another use—like roasting potatoes. Place skillet over medium-high heat. Add broth, rosemary, vinegar, and 1½ tsp. pepper and bring to a boil, scraping up any browned bits with a wooden spoon and mashing strawberries to break them up. Cook, stirring often, until liquid is reduced by half and sauce is mostly smooth, about 5 minutes. Remove skillet from heat and add butter, whisking until sauce is emulsified. Taste and season with more salt if needed.

Step 4

Carve lamb into chops and divide among plates; season with more pepper. Spoon some sauce over lamb, then top with mint and reserved strawberries. Serve any remaining sauce alongside.