Tarragon-Garlic Lamb Chops
Pan-grilled lamb chops are served with a tarragon-garlic white wine pan sauce.
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
- Rub chops with garlic. Sprinkle with salt and pepper.
- Heat oil in large, heavy skillet over medium-high heat. Add chops; sauté about 3 to 5 minutes on each side or until golden brown. Remove chops from skillet and keep warm. Remove skillet from heat.
- 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.