Lamb Chops Yellow Pepper Tarragon Sauce Recipes

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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

SPICED LAMB CHOPS ON SAUTEED PEPPERS AND ONIONS WITH GARLIC AND MINT COUSCOUS



Spiced Lamb Chops on Sauteed Peppers and Onions with Garlic and Mint Couscous image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

8 loin lamb chops
Coarse salt and coarse black pepper
2 teaspoons ground cumin, 1/3 palm full
2 teaspoons ground coriander, 1/3 palm full
2 teaspoons sweet paprika, 1/3 palm full
4 tablespoons extra-virgin olive oil, divided
2 green bell peppers, seeded and cubed, 1-inch pieces
1 large yellow skinned onion, cubed, 1-inch pieces
1 cup grape tomatoes
1/2 cup chopped flat-leaf parsley, a couple of handfuls
3 cloves garlic, finely chopped
3 tablespoons pine nuts
1 1/2 cups chicken stock
1 1/2 cups couscous
5 or 6 sprigs fresh mint, finely chopped, about 3 tablespoons

Steps:

  • Cover the chops with waxed paper or plastic and whack each chop with the heel of your palm to flatten it out. Season chops with salt and pepper on both sides. Combine cumin, coriander and paprika and sprinkle the mixture evenly over chops. Pat the spices in place and wash up. Let chops stand 15 minutes.
  • Heat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add peppers and onions. Season the vegetables with salt and pepper and cook together 5 minutes, then add grape tomatoes and continue to cook until skins begin to burst on tomatoes. Add half the flat-leaf parsley to the skillet and toss. Transfer vegetables to a platter and cover with loose foil to hold heat.
  • Place a tablespoon of extra-virgin olive oil in a small pot for couscous, just eyeball the amount. Heat oil over medium heat and add garlic. Saute garlic 1 minute then add the pine nuts to toast a little. Add chicken stock to the pot and bring it up to a boil. Add couscous, remove from heat, and cover the pot. Let stand for 5 minutes.
  • Return skillet to stove and add another tablespoon extra-virgin olive oil, a turn of the pan. Add lamb chops to skillet and sear 2 to 3 minutes on each side for medium rare, cook 4 minutes on each side for medium well chops. Place chops on top of the peppers and onions.
  • Fluff couscous with a fork and stir in mint and the remaining parsley. Pass couscous at the table. It makes a nice bed for the veggies and lamb to catch all the juices.

BABY LAMB CHOPS WITH ARTICHOKE AND TARRAGON DIP



Baby Lamb Chops with Artichoke and Tarragon Dip image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 19m

Yield 8 servings

Number Of Ingredients 11

1 (15-ounce) can quartered artichoke hearts in water, drained
1 (6 ounce) jar marinated baby mushrooms and their liquids
1 shallot, coarsely chopped
4 sprigs fresh tarragon leaves, stripped, plus a few sprigs to garnish
3 tablespoons white wine vinegar
Salt and pepper
1/2 cup extra-virgin olive oil, plus some for drizzling
16 baby lamb chops, cut by butcher
1/2 pound baby cut carrots, available in produce department
1/2 pound sugar snap peas
4 radishes, cleaned and trimmed, greens left on, halved lengthwise

Steps:

  • Preheat the broiler or grill pan to high.
  • In a food processor, combine the artichokes, marinated mushrooms, shallot, tarragon, and vinegar. Season with salt and pepper and turn processor on and stream in about 1/2 cup of evoo until a spoonable, fairly smooth dip forms, about 1 minute. Scrape the dip into a serving bowl and place a demitasse (small) spoon in the dip so it can be easy applied to each individual cooked lamb chop.
  • Drizzle chops with a few teaspoons of evoo and season with salt and pepper. Grill or broil 2 minutes on each side and remove to rest.
  • To serve, place dip on large platter or cutting board and surround with cooked chops and piles of baby cut carrots, sugar snap peas and halved radishes for dipping and topping. Garnish platter with additional sprigs of tarragon.

LEMON-TARRAGON GRILLED PORK CHOPS



Lemon-Tarragon Grilled Pork Chops image

I found this recipe in the Cooking Light Summer issue. It was wonderful. My DH, who isn't a big pork eater, even like them. Hope you enjoy. I just had to share with my recipezaar family. Preparation time includes marinating.

Provided by gertc96

Categories     Pork

Time 4h6m

Yield 4 serving(s)

Number Of Ingredients 8

4 center-cut pork chops (bone in 1/2 in. thick)
3/4 cup water
2 tablespoons sugar
2 tablespoons kosher salt
1/4 cup fresh tarragon (chopped)
1 tablespoon lemon rind (grated)
1/4 cup fresh lemon juice
1/4 teaspoon fresh ground black pepper

Steps:

  • Combine water, sugar, and salt in a bowl, stirring with a whisk until sugar and salt dissolve. Pour water mixture into a large zip-lock plastice bag. Add the tarragon, lemon rind and juice. Add the pork chops to bag and marinate in refrigerator for 2-4 hours, turning bag occasionally.
  • Prepare the grill about 20 minutes before taking pork out of refrigerator.
  • Spray grill with non-stick olive oil cooking spray.
  • Remove pork chops from bag and discard the remaining marinade. Sprinkle evenly with pepper.
  • Place pork on grill and grill for 3 minutes on each side until desired degree of doneness.

Nutrition Facts : Calories 248.4, Fat 12.1, SaturatedFat 4.5, Cholesterol 71.4, Sodium 3541.3, Carbohydrate 10.3, Fiber 0.6, Sugar 6.7, Protein 24.4

PORK CHOPS WITH MUSHROOM-TARRAGON SAUCE



Pork Chops with Mushroom-Tarragon Sauce image

Nothing says decadent like fresh mushrooms, wine and tarragon. Garlic salt and pepper boost flavor without adding any unwanted calories in this special entree. -Melissa Jelinek, Menomonee Falls, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

4 boneless pork loin chops (3/4 inch thick and 6 ounces each)
1/4 teaspoon garlic salt
1/4 teaspoon pepper
2 teaspoons olive oil, divided
3/4 pound sliced fresh mushrooms
1 medium onion, chopped
2 garlic cloves, minced
1/3 cup white wine or reduced-sodium chicken broth
1/4 cup all-purpose flour
1 cup reduced-sodium chicken broth
2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
2 teaspoons butter

Steps:

  • Sprinkle pork chops with garlic salt and pepper. In a large nonstick skillet coated with cooking spray, brown chops in 1 teaspoon oil. Remove and keep warm. In the same pan, saute mushrooms and onion in remaining oil until almost tender. Add garlic; cook 1 minute longer., Stir in wine. Bring to a boil; cook until liquid is almost evaporated. Combine flour and broth until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork chops to pan and add tarragon. Cover and cook for 6-8 minutes or until a thermometer reads 145°. Stir in butter.

Nutrition Facts : Calories 342 calories, Fat 14g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 322mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges

LAMB CHOPS WITH MINT-PEPPER SAUCE



Lamb Chops with Mint-Pepper Sauce image

Take your family on a culinary journey to Greece for dinner tonight.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 20m

Number Of Ingredients 10

4 (8-ounce) trimmed shoulder lamb chops, 1-inch thick
3/4 teaspoon dried rosemary
3/4 teaspoon coarse salt
1/4 teaspoon ground pepper
3 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons Dijon mustard
1/3 cup finely chopped red bell pepper
1/2 cup fresh mint, chopped
1 scallion, thinly sliced

Steps:

  • Heat broiler. Rub both sides of lamb chops with rosemary, salt and pepper. Place lamb on broiler pan; broil until chops are browned, turning once, about 4 minutes per side for medium-rare.
  • Meanwhile, in a small bowl, whisk together lemon juice, oil, and mustard. Stir in red bell pepper, fresh mint, and scallion. Serve lamb chops warm, with sauce spooned over the top.

Nutrition Facts : Calories 258 g, Fat 14 g, Fiber 1 g, Protein 28 g

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

LAMB CHOPS WITH MINT-PEPPER SAUCE



Lamb Chops with Mint-Pepper Sauce image

Categories     Sauce     Lamb     Pepper     Side     Broil     Mint     Simmer

Yield Serves 4

Number Of Ingredients 15

4 trimmed shoulder lamb chops (each 8 ounces and 1 inch thick)
1 tablespoon dried rosemary
Coarse salt and fresh ground pepper
3 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons Dijon mustard
1/3 cup finely chopped red bell pepper
1/2 cup chopped fresh mint
1 scallion, thinly sliced
Steamed Zucchini with Scallions
Coarse salt
3 medium zucchini (about 1 1/2 pounds), cut diagonally into 1/4-inch rounds
1 tablespoon olive oil
2 tablespoons thinly sliced scallions Fresh ground pepper
(serves 4)

Steps:

  • Heat the broiler. Rub both sides of the lamb chops with 3/4 teaspoon each dried rosemary and coarse salt and 1/4 teaspoon ground pepper. Place the lamb on a broiler pan; broil until the chops are browned, turning once, about 4 minutes per side for medium-rare.
  • Meanwhile, in a small bowl, whisk together the lemon juice, olive oil, and Dijon mustard. Stir in the bell pepper, mint, and scallion. Serve the lamb chops warm, with the sauce spooned over the top.
  • Steamed Zucchini with Scallions
  • ln a large skillet with just enough water to cover the bottom (about 1/4 cup). Add 1/4 teaspoon salt; bring to a simmer. Add the zucchini. Cook, covered, until tender, 3 to 4 minutes. Drain in a colander, and transfer to a medium bowl. Drizzle the zucchini with the olive oil. Sprinkle with the scallions, and season with salt and pepper; toss to combine.

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