Tarragon Marinated Lamb Chops With Pineapple Pecan Salsa Recipes

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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

MARINATED PORK CHOP WITH PINEAPPLE SALSA



Marinated Pork Chop with Pineapple Salsa image

Provided by Food Network

Categories     main-dish

Time 3h50m

Yield 4 servings

Number Of Ingredients 16

1/4 teaspoon lime zest
2 limes, juiced
1 tablespoon honey
1 small shallot, chopped
1 jalapeno, chopped and seeds removed
1 garlic clove, chopped
1/2 cup olive oil
Salt
1/2 pineapple, diced and cored, juices reserved
1 tomato, diced
1/2 red onion, minced
1/2 small jalapeno, diced
1 tablespoon chopped cilantro leaves
1 lime, juiced
Salt and pepper
4 bone-in, center-cut pork chops

Steps:

  • For the marinade:
  • Blend all the ingredients in a large bowl. Place in a resealable plastic bag and add the pork chops. Marinate in the refrigerator for up to 3 hours.
  • For the salsa:
  • Mix all the salsa ingredients in a medium bowl. Taste for seasoning. Set aside for 10 minutes for flavors to meld.
  • Preheat grill to medium heat.
  • Remove chops from marinade. Grill for 5 minutes per side for a medium rare and 8 minutes for medium. Remove chops from grill and let rest 10 minutes before slicing. Spoon the salsa on top.

MARINATED LAMB CHOPS



Marinated Lamb Chops image

Provided by Valerie Bertinelli

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 10

1 cup olive oil, plus more for brushing
1/2 cup aged balsamic vinegar
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh rosemary
1 teaspoon ground cumin
4 cloves garlic, finely chopped
1/2 cup chopped fresh mint
16 small lamb chops (about 3 1/2 pounds), Frenched
Kosher salt and freshly ground black pepper
2 tablespoons lemon zest plus 2 tablespoons juice

Steps:

  • Whisk together the oil, balsamic vinegar, parsley, rosemary, cumin, garlic and 2 tablespoons mint in a medium bowl. Place the lamb into a resealable plastic bag and pour half of the marinade over the lamb. Season with salt and pepper, seal the bag and refrigerate for 1 to 2 hours.
  • Add the lemon zest and juice and remaining 6 tablespoons mint to the remaining marinade and whisk to combine. Season with salt and pepper and set aside.
  • Heat a large grill pan over medium-high heat until very hot; lightly brush with oil.
  • Remove the lamb from the bag, letting the excess marinade drip off (discard the marinade). Season with salt and pepper. Grill the chops, turning once, about 3 minutes per side for medium-rare.
  • Serve the chops with the reserved marinade.

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

LAMB CHOPS WITH PINEAPPLE SALSA



Lamb Chops with Pineapple Salsa image

Make and share this Lamb Chops with Pineapple Salsa recipe from Food.com.

Provided by Evie3234

Categories     Sauces

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

12 lamb loin chops
2 tablespoons oil
1 teaspoon cracked black pepper
1 can drained pineapple chunk
1 large red onion
1 red chile
1 tablespoon cider vinegar
1 teaspoon sugar
salt and pepper
2 tablespoons chopped of fresh mint

Steps:

  • Prepare and heat barbecue.
  • Trim chops of excess fat and sinew.
  • Brush chops with oil and season with pepper.
  • Salsa--------.
  • Peel onion and chop finely.
  • Slit open chilli, scrape out seeds, chop finely.
  • Combine pineapple, onion and chilli in medium bowl; mix lightly.
  • Add vinegar, sugar, salt, pepper and mint; mix well.
  • Place chops on lightly greased barbecue grill.
  • Cook 4-5 minutes each side, turning once, cook until just tender.
  • Serve with the salsa.

LAMB LOIN CHOPS WITH MOLASSES TARRAGON GLAZE



Lamb Loin Chops with Molasses Tarragon Glaze image

Number Of Ingredients 8

8 loin lamb chops 1 inch thick
salt and pepper
1 cup molasses
5 tablespoons Dijon style mustard
2 tablespoons cider vinegar
4 cloves garlic minced
2 teaspoons white pepper
1 tablespoon chopped fresh tarragon or 1 tsp dried

Steps:

  • Sprinkle chops with salt and pepper. Combine molasses, Dijon mustard, cider vinegar, garlic, white pepper, and tarragon. Put chops in a large container or bowl, cover with glaze and gently toss to coat them completely. Cover tightly and put in refrigerator to marinate 1 hour, or more if you have the time. You can actually marinate them up to 24 hours. When ready to cook, heat broiler on high. Line broiling pan with tinfoil and put in chops. Spoon some of remaining glaze over them, so they're all nicely covered (reserving a little). Cook about 4 minutes until crispy, remove from oven, turn chops and spoon more glaze over them. Return to oven and broil about 4 or 5 more minutes for medium rare, longer if you like them more well done. Test by cutting a small slit in the center of one of the chops to look for pinkness. Chops keep cooking once removed from oven, so it's better they be a hair underdone than over. Serve with salad, Tarragon Roast Potatoes, or Wild Rice Pilaf with Cherries, Zucchini, and Carrots, and a light dessert. Variation For a spicier chop, omit tarragon and white pepper and add 1 tsp. ground chili pepper (chipotle, ancho, cayenne, etc.).

Nutrition Facts : Nutritional Facts Serves

FILLETS OF LAMB WITH TARRAGON



Fillets Of Lamb With Tarragon image

Provided by Pierre Franey

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 whole skinless, totally lean fillets of lamb or lamb tenderloins, about 1 pound total weight
Salt to taste if desired
Freshly ground pepper to taste
1 egg
1 tablespoon water
2 tablespoons flour
1 cup fine fresh bread crumbs
1/4 cup finely grated Gruyere or Parmesan cheese
2 tablespoons corn, peanut or vegetable oil, approximately
2 tablespoons butter
1 tablespoon finely chopped fresh tarragon

Steps:

  • Cut each lamb fillet crosswise into 4 equal portions.
  • Place the pieces, one at a time and cut side down, on a sheet of plastic wrap or wax paper. Cover with another sheet of plastic wrap or wax paper. Pound lightly to flatten each piece.
  • Sprinkle the pieces on both sides with salt and pepper.
  • Beat the egg with the water and pour the mixture into a flat dish with raised edges.
  • Dip the pieces of meat in flour on both sides. Shake off excess.
  • Dip the pieces in the egg mixture, coating them well. Combine the bread crumbs and cheese and dip the pieces in the mixture to coat on both sides. Pat lightly to make the crumbs adhere.
  • Heat 2 tablespoons oil in a nonstick skillet and add as many pieces as the skillet will hold. This may have to be done in two steps, depending on the size of the pieces. Cook two minutes on one side and turn. Turn and cook two minutes on the second side. Continue cooking, adding a little more oil as necessary until all the pieces are cooked. Transfer the pieces to a serving dish as they are cooked.
  • Pour off the fat from the skillet. Wipe out the skillet and add the butter. Heat the butter until melted and add the tarragon. Cook about 4 seconds, shaking the skillet. Pour the tarragon butter over the meat and serve.

Nutrition Facts : @context http, Calories 355, UnsaturatedFat 11 grams, Carbohydrate 23 grams, Fat 20 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 7 grams, Sodium 348 milligrams, Sugar 2 grams, TransFat 0 grams

MARINATED LAMB CHOPS



Marinated Lamb Chops image

These lean little lamb chops from Jill Heatwole of Pittsville, Maryland are packed with the flavors of rosemary, ginger and mustard. Marinating makes them so tender. They're something special for spring.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 11

1 small onion, sliced
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 tablespoon olive oil
2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
2 teaspoons Dijon mustard
1 garlic clove, minced
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon ground ginger
8 lamb loin chops (3 ounces each)

Steps:

  • In a shallow dish, combine the first 10 ingredients; add lamb chops and turn to coat. Cover and refrigerate for several hours or overnight., Drain and discard marinade and onion. Lightly oil the grill rack. , Grill chops, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts : Calories 164 calories, Fat 8g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 112mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

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