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🍽️ Tender Milk Lamb Chops with Fresh Tarragon Sauce

485 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg Lamb Loin (kitchen-ready trimmed and bones cleaned)
• 2 tbsp Olive Oil
• 250 ml Lamb Stock
• 150 ml Port Wine
• 4 Tarragon Sprigs
• 1 Garlic Clove
• 1 Bay Leaf
• 4 Juniper Berries
• 2 tbsp Cold Butter
• Salt
• Pepper (from the mill)
• Tarragon Leaves (for Garnishing)

Instructions

1. 1. Preheat the oven to 140 degrees Celsius with fan setting.
2. 2. Rinse the lamb meat under cold running water and pat it completely dry with kitchen paper.
3. 3. Season the meat generously with salt and black pepper.
4. 4. Heat oil in a frying pan and sear the chops on all sides until they have a golden-brown color.
5. 5. Place the meat on a roasting rack, put a drip tray underneath, and slide everything into the preheated oven.
6. 6. Roast the lamb in the oven for about 25 minutes until it is pink and tender inside.
7. 7. Remove the meat from the oven and let it rest wrapped in aluminum foil for a few minutes.
8. 8. Pour the pan juices into a pot and add the lamb stock.
9. 9. Add the port wine and stir in fresh tarragon, a crushed garlic clove, a bay leaf, and juniper berries.
10. 10. Let the sauce simmer at medium heat until it has reduced to about two-thirds of its original volume.
11. 11. Strain the sauce through a fine mesh sieve into a clean pot to remove the spices and vegetables.
12. 12. Bring the strained sauce to a brief boil.
13. 13. Remove the pot from the heat and stir in cold, cubed butter until it has completely melted and emulsified.
14. 14. Finally, season the finished sauce to taste with salt and pepper.
15. 15. Slice the rested lamb meat along the ribs into individual chops.
16. 16. Arrange the chops on a plate and serve with the warm tarragon sauce.
17. 17. Serve the dish with fried eggplant vegetables as desired.

Nutrition per serving

• kcal: 485
• Protein: 52 g · Fett/Fat: 24 g · Carbs: 2 g