Ingredientes para Tarragon Marinated Lamb Chops With Pineapple Pecan Salsa
- 1 cup diced fresh pineapple
- Red Onion
- Balsamic Vinegar
- Extra Virgin Olive Oil
- Tarragon
- Flat Leaf Parsley
- Salt & Freshly Ground Black Pepper
- 1/2 cup toasted pecan halves
- Garlic Cloves
- 4 (6-ounce) baby lamb chops
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Como fazer Tarragon Marinated Lamb Chops With Pineapple Pecan Salsa
- **Salsa (makes 2-2 1/2 cups):**
- Combine 1 cup diced fresh pineapple, 1/2 cup finely chopped red onion, 2 tablespoons white wine vinegar, 3 tablespoons olive oil, 1 tablespoon chopped fresh cilantro, 1 tablespoon chopped fresh mint, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a bowl.
- Just before serving, gently fold in 1/2 cup toasted pecan halves.
- Salsa may be refrigerated, covered, for up to 1 day. Serve at room temperature.
- **Lamb Chops:**
- In a large shallow baking dish, whisk together 2 tablespoons olive oil, 2 tablespoons chopped fresh tarragon, and 2 cloves minced garlic.
- Add 4 (6-ounce) baby lamb chops and turn to coat thoroughly.
- Marinate in the refrigerator, covered, for 2-4 hours.
- Preheat grill to medium-high heat.
- Remove chops from marinade, discarding the marinade. Pat chops dry.
- Season lamb chops generously with salt and pepper.
- Grill chops for 3-4 minutes per side for medium doneness. Adjust grilling time depending on desired doneness and chop thickness.
- Place grilled lamb chops on a serving platter and top with generous spoonfuls of pineapple pecan salsa.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
101g
Fat
244g
Carbs
12g
