Lamb Chops with Tarragon

July 10, 2010 0 Comments

Lamb Chops with Tarragon
  • Rack of lamb
  • 25 grams butter
  • a little salt
  • 50 grams shallots-finely chopped
  • 1 tablespoon tarragon vinegar
  • 125-240 millilitres cream
  • fresh tarragon (if fresh tarragon is unavalible use chives or parsley)
  1. Season the chops.
  2. Using half the butter, sauté them in a havy frying pan over a high heat until they are brown outside but pink centred.
  3. Set aside on a serving plate and keep warm.
  4. Add the shallots to the butter or oil remaining in the pan and toss for a few seconds until transparent.
  5. Add the vinegar and reduce until the vinegar has almost dissapeared, thn slowly pour in the cream and, over a high heat reduce until cream thickens.
  6. Add the chopped tarragon (or alternative herb) to the sauce.
  7. Check the seasoning and poer the sauce around the chops.

Serve with new potatoes, courgettes and tomatoes.