Tarragon-Marinated Lamb Chops With Pineapple Pecan Salsa

Recipe by LifeIsGood
READY IN: 4hrs 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement