Lamb Chops, Yellow Pepper Tarragon Sauce
- Total Time
- 40 minutes
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Ingredients
- 4spring loin lamb chops
- 3tablespoons olive oil
- 3yellow peppers
- 1tablespoon tarragon vinegar
- 1medium onion, coarsely chopped
- 1clove garlic, crushed
- Coarse salt and freshly ground white pepper to taste
- 2tablespoons fresh tarragon leaves
Nutritional analysis per serving (2 servings)
464 calories; 36 grams fat; 10 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 3 grams polyunsaturated fat; 25 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 13 grams protein; 983 milligrams sodium
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