Lamb Chops, Yellow Pepper Tarragon Sauce – a delicious recipe with spring loin lamb chops, olive oil, yellow peppers, tarragon vinegar, onion, clove garlic. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Wipe the lamb chops dry with paper towels.
2
Sprinkle with one-and-a-half tablespoons olive oil and set aside.
3
Seed the peppers and cut into quarters.
4
Cut the quarters in half.
5
Place the peppers in a small heavy saucepan with the remaining olive oil, vinegar, onion and garlic.
6
Season with salt and pepper.
7
Cover and cook over low heat for about 20 minutes, or until the onions and peppers are soft.
8
Puree the pepper mixture in a food processor and pass the mixture through a strainer.
9
Keep warm.
10
Meanwhile, preheat broiler.
11
Broil the lamb chops until browned on the outside and pink in the middle.
12
Place two chops on two heated plates and pour small pool of yellow pepper sauce next to them.
13
Sprinkle the sauce with tarragon leaves and serve.
426
kcal
Calories
32
g
Fat
7
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 spring loin lamb chops, 3 tablespoons olive oil, 3 yellow peppers, 1 tablespoon tarragon vinegar, and more.
Yes, Lamb Chops, Yellow Pepper Tarragon Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
