Tarragon lamb chops
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Pat Dwigans | ||
| 8 | 3/4 inch lamb loin chops | |
| Salt and pepper | ||
| 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 | To 5 springs fresh tarragon | |
Directions
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.