These Tarragon Lamb Chops offer a sophisticated yet simple weeknight meal that balances rich meat with bright herbal notes. The lamb shoulder chops are first seared to develop a savory crust, then braised gently in a mixture of dry white wine and fresh aromatics. The addition of toasted pine nuts adds a delightful crunch and nutty depth, while dried tarragon provides its signature anise-like fragrance that pairs perfectly with lamb. The resulting pan sauce is velvety and flavorful, coating the tender meat beautifully. This dish is ideal for intimate dinners or family gatherings where you want to impress without spending hours in the kitchen. Serve alongside roasted root vegetables or creamy mashed potatoes to soak up every drop of the sauce.
Tarragon Lamb Chops
Description
These Tarragon Lamb Chops offer a sophisticated yet simple weeknight meal that balances rich meat with bright herbal notes. The lamb shoulder chops are first seared to develop a savory crust, then braised gently in a mixture of dry white wine and fresh aromatics. The addition of toasted pine nuts adds a delightful crunch and nutty depth, while dried tarragon provides its signature anise-like fragrance that pairs perfectly with lamb. The resulting pan sauce is velvety and flavorful, coating the tender meat beautifully. This dish is ideal for intimate dinners or family gatherings where you want to impress without spending hours in the kitchen. Serve alongside roasted root vegetables or creamy mashed potatoes to soak up every drop of the sauce.Ingredients
Directions
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Trim excess fat from the lamb chops.
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Heat a 10-inch nonstick skillet over medium-high heat.
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Sear the lamb chops in the skillet for about 3 minutes per side, or until browned.
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Remove the lamb from the skillet and set aside on a plate.
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Add the chopped onion and pine nuts to the same skillet.
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Sauté the onion and pine nuts until the onion is softened and translucent.
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Return the lamb chops to the skillet.
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Sprinkle the tarragon and salt evenly over the lamb and vegetables.
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Pour the dry white wine (or chicken broth) into the skillet.
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Cover the skillet and reduce heat to medium-low.
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Cook for about 20 minutes, or until the lamb is tender.
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Serve the lamb chops immediately, spooning the pan sauce over the top.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 375.4kcal
- % Daily Value *
- Total Fat 24.6g38%
- Saturated Fat 10.0g50%
- Cholesterol 123.7mg42%
- Sodium 1316.0mg55%
- Total Carbohydrate 2.4g1%
- Dietary Fiber 0.4g2%
- Sugars 1.4g
- Protein 33.3g67%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using fresh tarragon, chop it finely and add it during the last 5 minutes of cooking to preserve its flavor. If using dried tarragon, add it when you sprinkle the salt.
Do not skip searing the lamb, as this step creates the flavorful fond in the pan that forms the base of the sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of broth or water to prevent drying out.
For a richer sauce, you can swirl in a tablespoon of cold butter at the very end of cooking before serving.
