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Bagna Cauda – Served with Roasted Beets, Grilled Asparagus and Grilled Lamb Chops

8 August 2021

Wait, where has this sauce been all my life!? It’s absolutely ridiculous, it truly is finger licking good. What is it you say? It’s a mix of butter, olive oil, loads of garlic and anchovies. Slowly cooked together for ± 15 minutes so all the flavours infused. So. Damn. Good.

It’s one of those recipes that’s been on my list to make for a while already, but somehow I didn’t get around to it. Yesterday I woke up thinking: Bagna Cauda, let’s do it! So I thought up a meal around just this sauce, that happens sometimes ;-). I served it with roasted beets, grilled asparagus and grilled lamb chops.

It’s an Italian sauce and actually means ‘Hot Dip’. It’s usually served hot, like a fondue, in which you dip raw vegetables and crusty bread. I used it more as a dressing.

Bagna Cauda - Served with Roasted Beets, Grilled Asparagus and Grilled Lamb Chops

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Dinner, lunch, sides Italian
By Saffron Serves: 2-4
Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes


  • The Bagna Cauda
  • 3/4 cup olive oil
  • 85 g butter, room temperature
  • 8-10 garlic cloves
  • A whole small jar of anchovies (± 15 filets)
  • The rest of the dish
  • 4 Store bought ready roasted & peeled beets
  • 200 - 300 g green asparagus (courgette would work great as well!), halved lengthwise (optional)
  • Lamb chops (enough for the amount of people you're cooking for)


The Bagna Cauda


Blend all the ingredients in a food processor and slowly heat it in a heavy based sauce pan.


Simmer on very low heat for ± 15 minutes, don’t let it cook too hard or burn.


Serve straight away. Traditionally it's served with fresh crusty bread and raw veggies to dip, but I also love it drizzled over grilled veggies, meats or fish!


Tip: it will keep for a bout 2 weeks in an air tight jar kept in the fridge.

The rest of the dish


While a grill pan is heating brush some oil on the lamb chops and season with pepper and salt.


Add the chops to the hot grill pan and let them sizzle, don't move them yet, they will stick to the pan. Grill on high heat fro ± 3 minutes.


Flip them over, they should come loose from the pan easily.


Grill for a further 3 minutes until nice and charred (cook a bit longer if you'd like them less rosé).


While the lamb chops are grilling on the 2nd side add the asparagus along the side of the pan, brushing with a bit of olive oil.


When lamb chops are done remove from the pan and wrap in aluminium foil. Let rest for 5-10 minutes).


Continue to grill the asparagus until they've got a nice char on them.

To serve


Meanwhile slice the beets into 1 cm thick slices and divide over a large plate or platter.


Divide the green asparagus over the beets and drizzle the bagna cauda over the top.


Serve with the grilled lamb chops. Enjoy!

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