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Lamb Chops With Tarragon Tomato Sauce

Southern.Crockpot's picture
Ingredients
  Lean lamb loin chops 12 Ounce, 1 inch thick (6 Pieces, 6 Ounce Each)
  Vegetable cooking spray 1
  Pepper 1⁄8 Teaspoon
  No salt tomato sauce 8 Ounce (1 Can)
  Dry white vermouth 2 Tablespoon
  Dried tarragon 3⁄4 Teaspoon
  Garlic powder 1⁄8 Teaspoon
  Hot cooked parboiled rice 3 Cup (48 tbs), cooked without salt or fat
Directions

GETTING READY
1) Remove excess fat from chops.

MAKING
2) Take a large skillet and coat it with cooking spray.
3) Place over medium-high heat until hot.
4) Add chops, and cook 4 minutes on each side or until browned.
5) Remove chops from skillet, and drain well on paper rowels.
6) Sprinkle pepper over chops.
7) With a paper towel, wipe skillet dry.
8) Combine tomato sauce and next 3 ingredients, stirring well.
9) Again place chops in skillet.
10) Pour tomato sauce mixture over lamb chops.
11) Boil the sauce.
12) Cover the skillet; reduce heat, and simmer 20 minutes or until chops are render, Turning occasionally.

SERVING
13) Serve the lamb chops with tomato sauce over hot cooked rice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Browned
Ingredient: 
Lamb
Interest: 
Healthy
Preparation Time: 
2 Minutes
Cook Time: 
60 Minutes
Ready In: 
62 Minutes
Servings: 
4

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