Best Tarragon Marinated Lamb Chops With Pineapple Pecan Salsa Recipes

TARRAGON-MARINATED LAMB CHOPS WITH PINEAPPLE PECAN SALSA

Steps:

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

HAWAIIAN LAMB CHOPS

Steps:

• Place lamb chops in shallow glass dish.
• Stir together reserved pineapple syrup, soy sauce, vinegar, and mustard.
• Pour over chops.
• Cover tightly; refrigerate at least 4 hours, turning chops occasionally.
• Drain chops; reserve marinade.
• Melt shortening in large skillet.
• Brown chops over medium heat.
• Add 1/4 cup reserved marinade to chops in skillet.
• Cover tightly; cook over low heat 30-45 minutes or until tender.
• In small saucepan, mix sugar and cornstarch.
• Stir in remaining reserved marinade.
• Heat to boiling; stirring constantly.
• Reduce heat and simmer 5 minutes.
• Add pineapple chunks and heat through.
• Serve chops with pineapple sauce.

LAMB CHOPS WITH PINEAPPLE SALSA

Steps:

• Prepare and heat barbecue.
• Trim chops of excess fat and sinew.
• Brush chops with oil and season with pepper.
• Salsa--------.
• Peel onion and chop finely.
• Slit open chilli, scrape out seeds, chop finely.
• Combine pineapple, onion and chilli in medium bowl; mix lightly.
• Add vinegar, sugar, salt, pepper and mint; mix well.
• Place chops on lightly greased barbecue grill.
• Cook 4-5 minutes each side, turning once, cook until just tender.
• Serve with the salsa.