Tarragon-Marinated Lamb Chops with Pineapple-Pecan Relish
(Makes 8 Servings)
The sweet, anise notes of tarragon make this a beautiful dinner party dish, slightly more formal than my usual style-call it candlelight grilling. Grilled pineapple, chopped pecans, and some more fresh tarragon combine in the accompanying relish.
For the Pineapple-Pecan Relish:
- Ingredients:
- 1 medium pineapple, peeled, cored, and cut into 1/2-inch dices
- 1 small red onion, finely diced
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 2 tablespoons finely chopped tarragon
- 2 tablespoons finely chopped flat-leaf parsley
- Kosher salt and freshly ground pepper
- 1/2 cup coarsely chopped toasted pecans
Combine the pineapple, onion, vinegar, olive oil, and herbs in a medium bowl and season with salt and pepper. Just before serving, fold in the pecans. May be refrigerated, covered (without the pecans) for 1 day; serve at room temperature. Makes 2 to 2 1/2 cups.
For the Tarragon-Marinated Lamb Chops:
- Ingredients:
- 1/2 cup olive oil
- 1/4 cup coarsely chopped fresh tarragon
- 4 cloves garlic
- 32 baby lamb chops (each 2 ounces and 3/4 inch thick)
- Kosher salt and freshly ground pepper
- Directions:
- Combine the olive oil, tarragon and garlic in a shallow baking dish, add the lamb chops, and turn to coat well.
- Refrigerate, covered, 2 to 4 hours.
- Preheat a gas or charcoal grill to medium high.
- Remove the chops from the marinade, shaking off the excess (discard the used marinade).
- Season the chops on both sides with salt and pepper and grill until medium, 3 to 4 minutes on each side Place on a serving platter and serve the Pineapple-Pecan Relish alongside.
