Tarragon-Marinated Lamb Chops With Pineapple Pecan

Name: Tarragon-Marinated Lamb Chops With Pineapple Pecan Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salsa ingredients; 1 medium pineapple, peeled, cored and cut into 1/2 inch dice; 1 small red onion, finely diced; 3 tablespoons balsamic vinegar; 3 tablespoons extra virgin olive oil; 2 tablespoons tarragon, finely chopped; 2 tablespoons flat leaf parsley, finely chopped; kosher salt & freshly ground black pepper, to taste; 1/2 cup pecans, coarsely chopped and toasted; Lamb chop ingredients; 1/4 cup extra virgin olive oil; 1/8 cup tarragon, coarsely chopped; 2 garlic cloves; 16 baby lamb chops (each 2 ounces and 3/4 inch thick); kosher salt & freshly ground black pepper

Servings: persons

Salsa ingredients
1 medium pineapple, peeled, cored and cut into 1/2 inch dice
1 small red onion, finely diced
3 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
2 tablespoons tarragon, finely chopped
2 tablespoons flat leaf parsley, finely chopped
kosher salt & freshly ground black pepper, to taste
1/2 cup pecans, coarsely chopped and toasted
Lamb chop ingredients
1/4 cup extra virgin olive oil
1/8 cup tarragon, coarsely chopped
2 garlic cloves
16 baby lamb chops (each 2 ounces and 3/4 inch thick)
kosher salt & freshly ground black pepper

1
Salsa: Makes 2 - 2 1/2 cups.
2
Combine the pineapple, onion, vinegar, olive oil and herbs in a bowl and season with salt and pepper.
3
Just before serving, fold in the toasted pecans.
4
May be refrigerated (without the pecans), covered for 1 day.
5
Serve at room temperature.
6
Lamb chops:.
7
Combine olive oil, tarragon and garlic in a large shallow baking dish.
8
Add the lamb chops and turn to coat very well.
9
Refrigerate, covered for about 2 - 4 hours.
10
Preheat your grill to medium high.
11
Remove the chops from the marinade, shaking off excess. Discard the used marinade.
12
Season the chops on both sides with salt and pepper.
13
Grill the lamb chops until medium doneness, about 3-4 minutes per side.
14
Place on a serving platter and serve the pineapple pecan salsa alongside.

1597

kcal

Calories

120

Fat

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Salsa ingredients, 1 medium pineapple, peeled, cored and cut into 1/2 inch dice, 1 small red onion, finely diced, 3 tablespoons balsamic vinegar, and more.

Yes, Tarragon-Marinated Lamb Chops With Pineapple Pecan Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tarragon-Marinated Lamb Chops With Pineapple Pecan Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions