Tarragon lamb chops

Yield: 4 Servings

Measure Ingredient
\N \N -Pat Dwigans
8 \N 3/4 inch lamb loin chops
\N \N Salt and pepper
\N \N Marinade
¼ cup Vegetable oil
2 cloves Garlic; crushed
¼ cup Dry white wine
2 tablespoons Tomato paste
2 tablespoons Tarragon vinegar
1 teaspoon Dry mustard
4 \N To 5 springs fresh tarragon

Combine marinade ingredients and pour over lamb chops that have been put in a shallow bowl. Cover with plastic wrap and refrigerate for at least 3 hours.

Drain chops, reserving marinade. Bring back to room temperature.

Place on grill; brush generously with marinade and cook to desired doneness. Season and serve.

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