Lamb Chops, Yellow Pepper Tarragon Sauce
Published May 17, 1986
- Total Time
- 40 minutes
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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
Nutritional analysis per serving (2 servings)
27 grams carbs; 42 milligrams cholesterol; 477 calories; 21 grams monosaturated fat; 3 grams polyunsaturated fat; 10 grams saturated fat; 36 grams fat; 5 grams fiber; 993 milligrams sodium; 14 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wipe the lamb chops dry with paper towels. Sprinkle with one-and-a-half tablespoons olive oil and set aside.
- Step 2
Seed the peppers and cut into quarters. Cut the quarters in half.
- Step 3
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.
- Step 4
Puree the pepper mixture in a food processor and pass the mixture through a strainer. Keep warm. Meanwhile, preheat broiler.
- Step 5
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.
Serve this with steamed new potatoes or bulgur, and spring vegetables such as fiddlehead ferns, asparagus or fresh fava beans.
Private Notes