Serves: 2
Total Calories: 488
1. Cut outer edge of fat on lamb chops diagonally at 1-inch intervals to prevent curling (do no cut into meat). Squeeze juice from 1/2 lemon over both sides of lamb.
2. Heat oil in 10-inch skillet over medium heat until hot. Cook lamb in oil 10 to 12 minutes for medium (160°), turning once. Remove lamb keep warm. Drain fat from skillet, reserving 1 tablespoon in skillet.
3. Cook mushrooms, onion, tarragon, 1 teaspoon lemon juice and the lemon pepper in oil over medium-high heat 4 minutes, stirring occasionally. Stir in wine. Cook about 3 minutes, stirring occasionally, until liquid is reduced by half. Stir in whipping cream. Heat to boiling. Boil gently 1 minute. Serve mushroom mixture over lamb.
1 Serving: Calories 415 (Calories from Fat 250) Fat 28g (Saturated 12g) Cholesterol 155mg Sodium 105mg Carbohydrate 6g (Dietary Fiber 1g) Protein 36g % Daily Value: Vitamin A 10% Vitamin C 2% Calcium 4% Iron 18% Diet Exchanges: 5 Medium-Fat Meat, 1 Vegetable
From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Lemon-Tarragon Lamb Chops recipe is from the Betty Crocker's Cooking for Two Cookbook. Download this Cookbook today.
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