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finely grated lemon zest, of 1 large lemon
1 tbsp freshly squeezed lemon juice
1 tbsp olive oil
2 garlic cloves
1 tsp dried tarragon, crushed
1/2 tsp salt
1/2 tsp coarsely ground black pepper
4 lamb chops, each about 1 1/2-in. thick
In a small bowl, stir peel with lemon juice, oil, garlic, tarragon, salt and pepper. Preheat broiler. Line a broiler pan with foil. Then set a rack on top. Grease rack with vegetable oil. Slash fat side of lamb chops. Place chops on rack. Generously brush about half of mixture overtop of chops.
Place broiler pan about 5 inches (13 cm) from heat and broil chops for 7 minutes. Then turn chops over, brush with remaining mixture and continue broiling until lightly golden for medium-rare or browned for medium chops, about 5 more minutes.
Calories 229, Protein 23.8g, Carbohydrates 2.7g, Fat 13.4g, Fibre 0.6g, Sodium 619mg.
We tend to forget about lamb chops when we need a speedy mid-week dinner. These flavourful chops can be on the table in about 20 minutes.
If your dried tarragon has been in the cupboard for years, consider replacing it as the flavour will have diminished considerably. Dried herbs should be stored in an airtight container out of direct sunlight and away from heat. If stored properly, dried herbs should keep well for almost a year. It's a good idea to taste herbs before using them to make sure their flavour hasn't become lacklustre.