Pan Roasted Lamb Chops with Cracked Pepper& Taragon

* Exported from MasterCook *

Pan Roasted Lamb Chops with Cracked Pepper & Taragon

Recipe By : LA Times Food Section
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/4 cup black pepper -- coarsely crushed
12 little loin lamb chops
1 tablespoon olive oil
1/2 teaspoon salt
1/2 cup beef broth
1/4 cup lime juice
1 tablespoon fresh tarragon -- chopped -- or --
1 teaspoon dried tarragon
2 tablespoons butter
grated peel of 1 lime

Place pepper on plate and press each chop firmly into pepper so that it
adheres to the meat. Heat oil in 2 large skillets over high heat. Add
peppered chops and sear quickly on both sides. Sprinkle chops with salt.
Reduce heat to medium. Do not degrease the pan. Add stock and lime juice and
continue to cook until the chops reach the desired doneness, about 2 minutes
for medium rare. Remove chops to a plate and keep warm in a 200 degree oven.
If you are using the dried tarragon, add it now to the skillets and continue
to cook until liquid reduces to a shiny glaze. Remove from heat. Wisk in
butter. Add grated lime peel and fresh tarragon it that is what you are
using. Remove chops from the oven to a warm platter. Add any lamb juices to
the sauce. Spoon sauce over chops and serve.

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NOTES : Posted to Fabfood 1/99