Lamb Chops with Tarragon Tomato Sauce Recipe
Ingredients
| Lean lamb loin chops (1-inch thick) - 6 (6-ounce) | ||
| Vegetable cooking spray | ||
| Pepper | 1/8 Teaspoon | |
| No-salt tomato sauce - 1 (8-ounce) can | ||
| Dry, white vermouth - 2 tablespoons | ||
| Dried tarragon | 3/4 Teaspoon | |
| Garlic powder | 1/8 Teaspoon | |
| Hot cooked rice | 3 Cup (16 tbs), parboiled | |
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.
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.
Chef
