Tarragon-Marinated Lamb Chops With Pineapple Pecan Salsa

This is a wonderful grilling recipe from Bobby Flay. The salsa is delicious and complements the lamb chops so well. This makes a lot of salsa, which is how I like it. Feel free to halve the salsa recipe if you prefer. Since baby lamb chops are used, the recipe allows for 4 chops per person. I'm sure the salsa would be delicious over grilled pork or chicken, as well. Enjoy! *Prep time includes marinating in the refrigerator*

• Ready In: 4 hrs 10 mins
• Serves: 4

Ingredients

• Salsa ingredients

• 1  medium pineapple, peeled, cored and cut into 1/2 inch dice
• 1  small red onion, finely diced
• 3  tablespoons  balsamic vinegar
• 3  tablespoons extra virgin olive oil
• 2  tablespoons tarragon, finely chopped
• 2  tablespoons flat leaf parsley, finely chopped
•  kosher  salt & freshly ground black pepper, to taste
• 1⁄2 cup pecans, coarsely chopped and toasted

• Lamb chop ingredients

• 1⁄4 cup extra virgin olive oil
• 1⁄8 cup tarragon, coarsely chopped
• 2  garlic cloves
• 16  baby lamb chops (each 2 ounces and 3/4 inch thick)
•  kosher  salt & freshly ground black pepper

Directions

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