Lamb Chops Yellow Pepper Tarragon Sauce Recipes

LAMB CHOPS, YELLOW PEPPER TARRAGON SAUCE

Lamb Chops, Yellow Pepper Tarragon Sauce image

Provided by Moira Hodgson

Time 40m

Yield 2 servings

Number Of Ingredients 8

Ingredients

4 spring loin lamb chops
3 tablespoons olive oil
3 yellow peppers
1 tablespoon tarragon vinegar
1 medium onion, coarsely chopped
1 clove garlic, crushed
Coarse salt and freshly ground white pepper to taste
2 tablespoons fresh tarragon leaves

Steps:

Wipe the lamb chops dry with paper towels. Sprinkle with one-and-a-half tablespoons olive oil and set aside.
Seed the peppers and cut into quarters. Cut the quarters in half.
Place the peppers in a small heavy saucepan with the remaining olive oil, vinegar, onion and garlic. Season with salt and pepper. Cover and cook over low heat for about 20 minutes, or until the onions and peppers are soft.
Puree the pepper mixture in a food processor and pass the mixture through a strainer. Keep warm. Meanwhile, preheat broiler.
Broil the lamb chops until browned on the outside and pink in the middle. Place two chops on two heated plates and pour small pool of yellow pepper sauce next to them. Sprinkle the sauce with tarragon leaves and serve.

Nutrition Facts : @context http, Calories 1133, UnsaturatedFat 55 grams, Carbohydrate 24 grams, Fat 99 grams, Fiber 4 grams, Protein 37 grams, SaturatedFat 38 grams, Sodium 1379 milligrams, Sugar 2 grams

LAMB RIB CHOPS WITH CREAMY WHOLE GRAIN MUSTARD SAUCE

Lamb Rib Chops With Creamy Whole Grain Mustard Sauce image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 Tbs. butter
1 Tbs. olive oil
1 rack of lamb, frenched and cut into 6 chops
1 finely diced small shallot
1/3 cup cognac
2 Tbs. whole grain mustard
1/2 cup heavy cream
2 Tbs. torn fresh tarragon leaves
salt and pepper to taste
salt and pepper to taste

Steps:

Season lamb with salt and pepper. In a large skillet, melt butter and oil over medium-high heat. When skillet and oil are hot, place chops down in a single layer. Cook for 3 minutes per side or according to desired doneness.
Transfer chops to a plate and loosely tent with foil to retain heat. Spoon out any fat in excess of 1 tablespoon. Add shallots and saute until softened. Stir in mustard and deglaze with cognac, scraping bottom of pan with a wooden spoon to release any browned bits. When cognac has reduced to about 1 tablespoon, stir in cream. Season to taste with salt and pepper. Stir in tarragon leaves immediately before serving. Place two or three chops on each plate and spoon the sauce over them.

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