|
|
|
|
for Dinner
4 servings
Ingredients |
4 to 8 lamb chops (depending on size and thickness)
2 Tbs. butter or margarine
1 tsp. dried tarragon leaves
1/3 tsp. freshly ground black pepper
1 tsp. salt.
Sauce:
1/2 cup beef or chicken broth
1 Tbsp. lemon juice
1 tsp. dried tarragon leaves
|
Directions |
1. Wipe the lamb chops with damp paper toweling.
2. Heat the butter in a frying pan. Quickly brown the chops on both sides over medium-high heat. Reduce heat. Sprinkle chopps wiht tarragon and black pepper.
3. Cover and cook over low heat 10 to 15 minutes or until chops are tender. Length of time depends on thickenss and quality of chops. Remove chops to platter and keep warm. Salt to taste.
4. To make the sauce, pour the broth, lemon juice and tarragon into the skillet with the pan drippings. Simmer, stirring, for 3 to 4 minutes until blended and heated through. Pour over chops and serve.
|
Notes |
| Good served with Au gratin potatoes and buttered green beans. |
|
Comments |
|
No comments for this recipe were posted.
|
|
|
