Pan-grilled lamb chops are served with a tarragon-garlic white wine pan sauce.

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.