| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Tarragon-Garlic Lamb Chops

1 3/4 pounds thin-cut shoulder lamb chops (about 4)

1 garlic clove, finely minced

1 teaspoon salt

Freshly ground pepper

1 tablespoon vegetable oil

2 tablespoons dry white wine

1 teaspoon leaf tarragon, crumbled

1 tablespoon unsalted butter

1. Rub chops with garlic. Sprinkle with salt and pepper.
2. Heat oil in large, heavy skillet over medium-high heat. Add chops; saute about 3 to 5 minutes on each side or until golden brown. Remove chops from skillet and keep warm. Remove skillet from heat.
3. Drain off fat from skillet, leaving any browned bits in bottom. Add wine and tarragon to skillet; stir with a wooden spoon to loosen any browned bits form bottom. Stir in butter just until blended. Add lamb chops. Heat through, turning lamb once to coat with sauce. Serve

Makes 4 servings.

||| Save this Recipe on Delicious |||