Lamb Chops Yellow Pepper Tarragon Sauce Food

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GRILLED LAMB WITH BROWN SUGAR GLAZE



Grilled Lamb with Brown Sugar Glaze image

Sweet and savory, perfect for a spring meal with noodles and a green vegetable. Chops need to marinate one hour.

Provided by Debra

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 1h25m

Yield 4

Number Of Ingredients 8

¼ cup brown sugar
2 teaspoons ground ginger
2 teaspoons dried tarragon
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon garlic powder
½ teaspoon salt
4 lamb chops

Steps:

  • In a medium bowl, mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt. Rub lamb chops with the seasonings, and place on a plate. Cover, and refrigerate for 1 hour.
  • Preheat grill for high heat.
  • Brush grill grate lightly with oil, and arrange lamb chops on grill. Cook 5 minutes on each side, or to desired doneness.

Nutrition Facts : Calories 241.1 calories, Carbohydrate 15.8 g, Cholesterol 56.3 mg, Fat 13.1 g, Fiber 0.7 g, Protein 14.6 g, SaturatedFat 5.6 g, Sodium 339.2 mg, Sugar 13.6 g

LAMB CHOPS



Lamb Chops image

When you think of finger foods, thoughts generally gravitate toward something small and wrapped in bacon. For a more elegant approach, roasted meat is the way to go. If you can get small lamb chops (teeny-tiny but not fussy), cover the bones in scallion ''sleeves" for a whimsical look and a practical touch. If your guests don't mind, they'll have a built-in utensil - something like a lamb lollipop.

Provided by Jonathan Reynolds

Categories     easy, quick, appetizer, main course

Time 30m

Yield 8 appetizer servings, 4 dinner servings

Number Of Ingredients 5

1 rack (8 ribs) New Zealand baby lamb, trimmed of excess fat and Frenched by your butcher
Coarse sea salt and freshly ground black pepper
1 cup extra-virgin olive oil
3 cloves garlic, chopped
Leaves from 2 sprigs rosemary, chopped

Steps:

  • Preheat a grill or grill pan until very hot. Preheat the oven to 350 degrees. Season the lamb with the salt and pepper.
  • Mix the oil, garlic and rosemary. Spoon half on the lamb and grill 1 minute per side. Place on a sheet pan and cover with the rest of the marinade. Roast in the oven until an instant-read thermometer reaches 125 degrees for rare, 130 degrees for medium rare.
  • Cool for 5 minutes, then slice off individual chops and serve with sea salt for dipping. (S.R.O. uses tiny lamb chops, which fit into scallion ''sleeves.'' The racks generally sold by your butcher will be too big for this touch.)

TARRAGON-MARINATED LAMB CHOPS WITH PINEAPPLE PECAN SALSA



Tarragon-Marinated Lamb Chops With Pineapple Pecan Salsa image

This is a wonderful grilling recipe from Bobby Flay. The salsa is delicious and complements the lamb chops so well. This makes a lot of salsa, which is how I like it. Feel free to halve the salsa recipe if you prefer. Since baby lamb chops are used, the recipe allows for 4 chops per person. I'm sure the salsa would be delicious over grilled pork or chicken, as well. Enjoy! *Prep time includes marinating in the refrigerator*

Provided by LifeIsGood

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 13

1 medium pineapple, peeled, cored and cut into 1/2 inch dice
1 small red onion, finely diced
3 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
2 tablespoons tarragon, finely chopped
2 tablespoons flat leaf parsley, finely chopped
kosher salt & freshly ground black pepper, to taste
1/2 cup pecans, coarsely chopped and toasted
1/4 cup extra virgin olive oil
1/8 cup tarragon, coarsely chopped
2 garlic cloves
16 baby lamb chops (each 2 ounces and 3/4 inch thick)
kosher salt & freshly ground black pepper

Steps:

  • Salsa: Makes 2 - 2 1/2 cups.
  • Combine the pineapple, onion, vinegar, olive oil and herbs in a bowl and season with salt and pepper.
  • Just before serving, fold in the toasted pecans.
  • May be refrigerated (without the pecans), covered for 1 day.
  • Serve at room temperature.
  • Lamb chops:.
  • Combine olive oil, tarragon and garlic in a large shallow baking dish.
  • Add the lamb chops and turn to coat very well.
  • Refrigerate, covered for about 2 - 4 hours.
  • Preheat your grill to medium high.
  • Remove the chops from the marinade, shaking off excess. Discard the used marinade.
  • Season the chops on both sides with salt and pepper.
  • Grill the lamb chops until medium doneness, about 3-4 minutes per side.
  • Place on a serving platter and serve the pineapple pecan salsa alongside.

Nutrition Facts : Calories 1628.9, Fat 135.3, SaturatedFat 48.9, Cholesterol 281.2, Sodium 223.3, Carbohydrate 38.3, Fiber 5.2, Sugar 25.4, Protein 66

MEDALLIONS OF LAMB WITH LEEKS AND TARRAGON SAUCE



Medallions of Lamb With Leeks and Tarragon Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 boneless, skinless loins of lamb, about 1 1/2 pounds trimmed weight
Salt to taste if desired
Freshly ground pepper to taste
1 or 2 leeks, about 3/4 pound
3 tablespoons butter
3/4 cup fresh or canned chicken broth
3 tablespoons heavy cream
2 tablespoons olive oil
3 tablespoons finely chopped shallots
3 tablespoons dry white wine
1 teaspoon tomato paste
1 tablespoon finely chopped fresh tarragon, or 1/2 tablespoon dried tarragon

Steps:

  • If any fat remains on the loin of lamb pieces after they are trimmed, carefully cut it away. Place each loin of lamb on a flat surface and cut crosswise into four pieces of equal size. This will yield eight pieces.
  • Place each piece upright (grain side up) and pound lightly with a flat mallet. The flattened pieces will measure about half an inch thick. Sprinkle with salt and pepper.
  • Trim off stems of the leeks. Cut leeks crosswise into 1 1/2-inch pieces. Cut each piece lengthwise into very thin shreds (julienne). Put leeks in a saucepan and add 2 tablespoons of the butter, salt and pepper.
  • Cook leeks over moderate heat, stirring occasionally, about one minute. Add 1/4 cup of the chicken broth and cover. Continue cooking about 10 minutes. Add cream and cook, uncovered, about three minutes.
  • Meanwhile, heat olive oil in a heavy skillet and add medallions of lamb. Cook about two minutes over relatively high heat until browned. Turn pieces and continue cooking about four to five minutes to the desired degree of doneness. Transfer pieces to a warm platter.
  • Pour off fat from the skillet and wipe skillet with paper towels. Add remaining tablespoon of butter to the skillet. When it is hot add shallots and cook briefly, stirring. Add wine, chicken broth and tomato paste. Stir. Add any liquid that may have accumulated from the lamb pieces. Cook the sauce, stirring, until it is reduced to one-half cup. Stir in tarragon.
  • Spoon sauce over meat. Serve with leeks in cream sauce on the side.

Nutrition Facts : @context http, Calories 366, UnsaturatedFat 16 grams, Carbohydrate 8 grams, Fat 32 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 15 grams, Sodium 532 milligrams, Sugar 3 grams, TransFat 0 grams

LAMB CHOPS, YELLOW PEPPER TARRAGON SAUCE



Lamb Chops, Yellow Pepper Tarragon Sauce image

Provided by Moira Hodgson

Categories     dinner, main course

Time 40m

Yield 2 servings

Number Of Ingredients 8

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

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