*  Exported from  MasterCook  *
 
            Pan Roasted Lamb Chops with Cracked Pepper & Taragon
 
 Recipe By     : LA Times Food Section
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           black pepper -- coarsely crushed
   12      little        loin lamb chops
    1      tablespoon    olive oil
      1/2  teaspoon      salt
      1/2  cup           beef broth
      1/4  cup           lime juice
    1      tablespoon    fresh tarragon -- chopped -- or --
    1      teaspoon      dried tarragon
    2      tablespoons   butter
                         grated peel of 1 lime
 
 Place pepper on plate and press each chop firmly into pepper so that it
 adheres to the meat.  Heat oil in 2 large skillets over high heat.  Add
 peppered chops and sear  quickly on both sides.  Sprinkle chops with salt.
 Reduce heat to medium.  Do not degrease the pan.  Add stock and lime juice and
 continue to cook until the chops reach the desired doneness, about 2 minutes
 for medium rare.  Remove chops to a plate and keep warm in a 200 degree oven.
 If you are using the dried tarragon, add it now to the skillets and continue
 to cook until liquid reduces to a shiny glaze.  Remove from heat. Wisk in
 butter.  Add grated lime peel and fresh tarragon it that is what you are
 using.  Remove chops from the oven to a warm platter.  Add any lamb juices to
 the sauce. Spoon sauce over chops and serve.
 
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 NOTES : Posted to Fabfood 1/99