Lamb Chops with Tarragon Sauce
Description
Good served with Au gratin potatoes and buttered green beans.
Ingredients
4 to 8 lamb chops (depending on size and thickness)
2 Tbs. butter or margarine
1 tsp. dried tarragon leaves
1/3 tsp. freshly ground black pepper
1 tsp. salt.
Sauce:
1/2 cup beef or chicken broth
1 Tbsp. lemon juice
1 tsp. dried tarragon leaves
2 Tbs. butter or margarine
1 tsp. dried tarragon leaves
1/3 tsp. freshly ground black pepper
1 tsp. salt.
Sauce:
1/2 cup beef or chicken broth
1 Tbsp. lemon juice
1 tsp. dried tarragon leaves
Methods/steps
1
Wipe the lamb chops with damp paper toweling
2
Heat the butter in a frying pan
Quickly brown the chops on both sides over medium-high heat
Reduce heat
Sprinkle chopps wiht tarragon and black pepper
3
Cover and cook over low heat 10 to 15 minutes or until chops are tender
Length of time depends on thickenss and quality of chops
Remove chops to platter and keep warm
Salt to taste
4
To make the sauce, pour the broth, lemon juice and tarragon into the skillet with the pan drippings
Simmer, stirring, for 3 to 4 minutes until blended and heated through
Pour over chops and serve
Wipe the lamb chops with damp paper toweling
2
Heat the butter in a frying pan
Quickly brown the chops on both sides over medium-high heat
Reduce heat
Sprinkle chopps wiht tarragon and black pepper
3
Cover and cook over low heat 10 to 15 minutes or until chops are tender
Length of time depends on thickenss and quality of chops
Remove chops to platter and keep warm
Salt to taste
4
To make the sauce, pour the broth, lemon juice and tarragon into the skillet with the pan drippings
Simmer, stirring, for 3 to 4 minutes until blended and heated through
Pour over chops and serve
Additional Tips
Good served with Au gratin potatoes and buttered green beans.
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