Lamb chops with cracked pepper and tarragon

2 servings

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Directions

Michael Roberts was one of the pioneers of California cuisine and his West Hollywood restaurant, Trumps, is the perfect sunny location for his creative fare. When he visited "LIVE", Regis and he got all choke up, literally - over this fresh tasting recipe for lamb chops.

The heat on the stove was turned up a little too high, so when Michael seared the chops, smoke rose - and they were both ready to call the fire department! In addition to being a successful restauratuer, Michael has published three cookbooks, Secret Ingredients, Fresh from the Freezer, and What's for Dinner? 1 tbsp coarsely crushed black pepper 4 loin lamb chops 1 tbsp olive oil ¼ tsp salt ¼ cup veal stock or canned low sodium beef broth 2 tbsp freshly squeezed lime juice 1 tbsp unsalted butter grated peel from ½ lime ½ tbsp chopped fresh tarragon, or ½ tsp dried tarragon leaves

Place the pepper on a plate and press each lamb chop firmly into the pepper so that it adheres to the meat on both sides. In a large skillet, heat the oil over high heat. When it is very hot, add the chops and sear quickly on both sides. Sprinkle evenly with the salt and reduce the heat to medium. Add the stock or broth and the lime juice and continue cooking for about 2 minutes, or until done to your taste. Remove the chops and keep them warm. If you are using dried tarragon leaves, add it to the liquid now. Continue cooking the liquid until it becomes a shiny glaze. Remove the pan from the heat and whisk in the butter. Add the grated lime peel and the fresh tarragon, if using it. Spoon the sauce over the chops and serve.

Makes 2-4 servings. Origin: Cooking with Regis and Kathie Lee. Shared by: Sharon Stevens, Nov/94.

Submitted By SHARON STEVENS On 11-22-94

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