You may also like
Categories:
Salsa Ingredients pineapple red onion balsamic vinegar extra-virgin olive oil tarragon flat leaf parsley kosher salt pecans chop ingredients extra-virgin olive oil tarragon garlic lamb chops kosher salt
Viewed: 46 - Published at: a year agoIngredients
- 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
Method
- 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.
