Broiled Lamb Chops With Tarragon Sauce Recipe
Ingredients
12 loin lamb chops, cut about 7 inch thick
3 tbsp. butter
2 cups finely chopped fresh mushrooms
2 tbsp. finely minced onion
2 tbsp. flour
1 cup dry white table wine
1/2 tsp. leaf tarragon
1/2 cup heavy cream, heated
1/2 tsp. salt
1/8 tsp. pepper
Salt and pepper
Directions
Start heating broiler and have chops ready on broiler pan.
Have oven rack about 3 inches from heat.
Heat butter in saucepan for sauce.
Add mushrooms and onion and cook gently until moisture has evaporated.
Sprinkle in flour and stir to blend.
Remove from heat and add wine all at once.
Add tarragon and stir to blend.
Return to moderate heat and cook, stirring, just until it comes to a boil.
Turn down heat.
Stir in cream, 1/2 tsp. salt and 1/8 tsp. pepper.
Simmer, stirring often, 10 minutes.
Taste and adjust seasoning if necessary.
Broil lamb chops while sauce is simmering.
Allow about 6 minutes a side.
Sprinkle with salt and pepper and serve immediately with sauce spooned over.
Have oven rack about 3 inches from heat.
Heat butter in saucepan for sauce.
Add mushrooms and onion and cook gently until moisture has evaporated.
Sprinkle in flour and stir to blend.
Remove from heat and add wine all at once.
Add tarragon and stir to blend.
Return to moderate heat and cook, stirring, just until it comes to a boil.
Turn down heat.
Stir in cream, 1/2 tsp. salt and 1/8 tsp. pepper.
Simmer, stirring often, 10 minutes.
Taste and adjust seasoning if necessary.
Broil lamb chops while sauce is simmering.
Allow about 6 minutes a side.
Sprinkle with salt and pepper and serve immediately with sauce spooned over.
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