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.