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Tangy Tarragon Barbecued Lamb Chops recipe

Tangy Tarragon Barbecued Lamb Chops recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Lamb
  • Cuts of lamb
  • Lamb chops

This recipe is for deliciously tangy, tarragon flavoured lamb chops. Serve with rice, potatoes or pasta with a side salad

33 people made this

IngredientsServes: 4

  • 120ml olive oil
  • 125ml red wine vinegar
  • 60ml white wine
  • 2 tablespoons lemon juice
  • 2 cloves garlic, peeled and finely chopped
  • 1 small onion, finely chopped
  • 1 teaspoon dried tarragon
  • 1 teaspoon chopped fresh parsley or 1/2 teaspoon dried parsley
  • 1 teaspoon black pepper
  • 4 lamb chops

MethodPrep:20min ›Cook:10min ›Extra time:2hr marinating › Ready in:2hr30min

  1. In a large glass dish, blend the olive oil, red wine vinegar, white wine, lemon juice, garlic and onion. Season with tarragon, parsley and pepper. Place lamb chops in the mixture. Cover and marinate in the refrigerator about 2 hours.
  2. Preheat an outdoor barbecue for high heat and lightly oil the grid.
  3. Barbecue lamb chops on the prepared barbecue 5 minutes per side, to an internal temperature of 63 degrees C. Discard remaining marinade.

Alternative cooking methods

Cook the chops in a frying pan or on the grill.

BBQ tips

Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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Reviews & ratingsAverage global rating:(38)

Reviews in English (29)

by NANCYRYAN

The vinegar was not needed for Lamb. This recipe was not a good mix for good lamb. This distroyed the flavor of the lamb.-14 Apr 2002

by COOKER476

I made these about 1-1/2 mo. ago, pretty much according to the recipe, and my first review stated that they were SO sour that they were almost inedible. Again tonight I subbed thick-cut boneless pork loin chops (that were VERY lean) for the lamb, and subbed about 1/2 water for 1/2 of the required oil. What I did differently was to sub rosemary for tarragon and 2 TEASPOONS LIME juice for 2 Tbs. lemon juice. Added a healthy sprinkle of soy sauce to the mixture. Used a Zip-Lock bag to marinate the chops 2 hrs. in the fridge, and then let them come to room temp. for about 1 hr. before grilling them on high for 5 a side. Absolutely WONDERFUL this way. I could not give up on this recipe until I made it work for pork! Enjoy!!!-09 Apr 2005

by CHACHEE

Nice and tangy, and very sophisticated, without being at all pretentious. It was a little too acidic for my kid's tender palates... so next time they get the mac-n-cheese while my wife and I get all of the lamb to ourselves!! A keeper. Thanks Deb!-14 Jun 2002


Pork Chops Ole'


In a large skillet, brown pork chops in oil sprinkle with seasoned salt and pepper. Meanwhile, in a greased 13-in. x 9-in. x 2-in. baking dish, combine rice, water, tomato sauce and taco seasoning mix well. Arrange chops over rice top with green pepper. Cover and bake at 350° for 1-1/2 hours. Uncover and sprinkle with cheese return to the oven until cheese is melted.

© Copyright Reiman Publications, 1993-1997

Nutritional Facts:

This Pork Chops Ole' recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.


BBQ Road Trip: American Traditions & Recipes

Region by region, we tracked down favorite recipes and tried-and-true tips from some of America's leading barbecue experts.

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Across the dusty plains of Texas and the shady hills of North Carolina, down the blues alleys of Memphis and the blustery streets of Chicago, barbecue is the great American constant — the beloved food of the people, by the people and for the people. Yet no two barbecues are exactly alike: Each region has its preferences and specialties, from sticky brown sugar-mopped ribs in Kansas City to tender slabs of beef brisket in Austin and vinegar-spiked pulled pork in Winston-Salem. You can crisscross the country following a delicious trail of smoked, spiced meat — or this summer you can get behind the grill and bring the road trip to your own backyard. To help, we’ve reached out to some of America’s leading barbecue experts for their favorite regional recipes and tried-and-true tips. All that’s left for you to do is start those fires!

Memphis
Ray Lampe, aka “Dr. BBQ” competition barbecue judge spokesman for The Big Green Egg and author of Slow Fire, Ribs, Chops, Steaks, and Wings and more.

"The dry-rub ribs that Memphis has become known for really evolved by chance," explains Ray. According to local lore, they were first introduced in 1948 at a restaurant called the Rendezvous, which remains a Memphis culinary landmark to this day. After discovering an old coal chute in the restaurant's basement and getting a good deal on a shipment of ribs, the Rendezvous’ owner, Charlie Vargos, decided to expand his business into barbecue. Drawing on his Greek background, Charlie seasoned his meat with a distinctly Mediterranean-inflected rub, which included spices like coriander, oregano, allspice and mustard seed. The mixture was a hit and before long the style spread to other establishments around town. "Charlie didn't have the Internet to consult or experts for market research," says Ray. "He was just trying to sell some delicious ribs."

Serve it with: "If you want to get authentic, lots of folks in Memphis are crazy about poor-man's specials like smoked bologna or barbecue spaghetti, which is pasta tossed with half tomato and half barbecue sauce," says Ray. "And also plain-old white bread, of course."

Pro tip: "Salt and sugar are the building blocks of any good rub," says Ray. "You can play with the ratios, but half-and-half is always good place to start."

Elizabeth Karmel, owner of Hill Country Barbecue.

Elizabeth Karmel, owner of Hill Country Barbecue.

Texas
Elizabeth Karmel, founder of GirlsattheGrill.com executive chef of Hill Country Barbecue Market in New York and Washington, D.C. and author of Taming the Flame and Soaked, Slathered and Seasoned: The Guide to Flavoring Food for the Grill.

"When I first started to learn about barbecue I was taught a rub that was full of lots of seasonings. But over time, as I started spending time with barbecue legends like Rick Schmidt of Kreuz's Market in Lockhart, I realized I'd been going about it all wrong," says Elizabeth. "In Texas, the old-timers season with only salt, pepper and just enough cayenne to turn the rub a gentle pink. That's the great thing about Texas barbecue: It's all about the meat, just dressed simply and kissed with smoke from indigenous wood like post oak."

Serve it with:
Beans and ice-cold Texan beer, like Lone Star or Shiner Bock.

Pro tip: Explains Elizabeth: "The one secret to success is starting with a whole untrimmed brisket. Unfortunately, those can be harder to find than you might imagine - many grocery meat departments have decided that Americans don't like fat, so they trim everything to death. But when you're cooking something for a long time you absolutely need that layer of fat to keep the meat moist. You can always trim off what's left after the brisket is done."

New England-Style Barbecued Fish.

Photo by: Ken Goodman Photography ©www.KenGoodmanPhotography.com

Ken Goodman Photography, www.KenGoodmanPhotography.com

New England-Style Barbecued Fish.

New England
Chris Hart and Andy Husbands, authors of Wicked Good Barbecue and members of team iQUE, the first group of Northerners in barbecue history to win a World Championship.

"Summer is prime striped bass fishing season in New England," explain Chris and Andy. "So, each year when chef Chris Schlesinger, our friend and fellow barbecue fanatic, throws a big Fourth of July party, a freshly caught 30-50 pound striper is usually one of the centerpieces. We like to slather it with a lemon and herb mixture and stuff the cavity with big bunches of basil, tarragon and thyme before setting it over hickory wood. If you're on the West Coast you could do the same with a Pacific salmon or a big black bass, or if you're down south, a redfish would work fine. But there's nothing better than smoky whole fish just off the fire."

Serve it with: A drizzling of green, spicy rocket pesto and grilled corn dressed with cheese and chili powder.

Pro tip: "It's actually easier to gauge freshness when you're buying a whole fish than it is with fillets," says Andy. "Just remember three things: The eyes should be clear, not cloudy the gills should be bright red and, of course, it should have zero odor."

Adam Perry Lang, Founder of Daisy May's BBQ.

Adam Perry Lang, Founder of Daisy May's BBQ.

Kansas City
Adam Perry Lang, chef, restaurateur and barbecue fanatic founder of Daisy May's BBQ and author of Serious Barbecue, BBQ25 and, most recently, Charred and Scruffed.

"Kansas City-style ribs are known for their sweet, sticky sauce, but my goal is always to build layers of flavor," says Adam. Here, those layers include a piquant garlic marinade, a tangy cider vinegar mop, and a deeply savory spice rub bolstered by brown sugar, paprika, mustard and even hints of ginger. Only then comes the signature sauce. But be careful: "Barbecue sauce can burn quickly," Adam explains. "I avoid that by mixing in equal amounts of water with it. Then I brush it onto the ribs for the last 30 minutes of cooking, until it becomes a nice shiny glaze." This recipe calls for tender baby back ribs (aka loin back ribs), but you may also substitute spareribs, as long as you remember to add an additional 2 hours to your cook time.

Serve it with: Onion rings and a tangy green apple, cabbage and caraway cole slaw.

Pro tip: "One of my tricks is to use an herb brush for basting. They're easy to make: Just tie a bundle of sprigs onto the handle of a wooden spoon or dowel. Rosemary, thyme and sage are all great. The herbs add flavor to everything and give meat a subtle herbaceous overtone, the work of basting engages you and eventually the herbs can be a garnish.

Chicago
Ardie Davis, founder of the American Royal International BBQ Sauce, Rub, and Baste Contest, and co-author of America's Best BBQ, The Kansas City Barbecue Society Cookbook and more.

"Chicago barbecue is known for two things: spicy rib tips and hot links," says Ardie. Two of the best places to eat them are both on the South Side: Lem's, where pitmaster James Lemon has been hard at work for 58 years, and Barbara Ann's, where an eye-popping homemade hot sauce keeps customers coming back for more. "Compared to the Texas version," explains Ardie, "Chicago hot links tend to be a bit bigger and milder. Rib tips are what's left over after you trim off the triangular part of a slab of ribs to even it out. Cut that into individual pieces and you've got rib tips," he says. "I prefer my sauce on the side otherwise the meat gets smothered, and I don't want to cover up that taste."

Serve it with: French fries. At Barbara Ann's orders are piled atop mounds of fries, which act as perfect receptacles for juice from the meat and the hot sauce.

Pro tip: "You could easily spend thousands on a big barbecue rig," says Ardie, "But I always ask myself: How much meat could I have bought for what I spent on this cooker? Instead, my standby is a plain-old kettle grill. You can get one for less than 100 bucks, they last for years and you can cook everything but a whole hog in one."

Zak Pelaccio, owner of the Fatty Cue.

Zak Pelaccio, owner of the Fatty Cue.

Hawaii/Pacific
Zak Pelaccio, award-winning chef and owner of the Fatty Crab and Fatty 'Cue restaurants and author of the new cookbook Eat With Your Hands.

"A whole smoked pig is an opportunity to seriously party," says Zak. "That's what I love about barbecue - it's the most social way to cook, with everyone outside having a good time. I crave that relaxed atmosphere." Though it has similarities to a Hawaiian kalua pig, Zak's barbecue - shot through with dashes of chile, lime, ginger and fish sauce - is most inspired by the flavors of Southeast Asia, especially Malaysia. "In Asia, cooking outside over fire is not new," Zak explains. "But at Fatty 'Cue we try and play around and bring those flavors to barbecue made in the traditional offset-smoke American style. The goal is to just get the natural flavors out of the meat."

Serve it with: Go for something that counterbalances the rich fattiness of the pig. Zak suggests drizzling the chopped pork with a sauce made from fish sauce, palm sugar, rice vinegar and chopped chiles, and serving with kimchi, corn dressed with butter and lime, salad from the garden and big stacks of white bread.

Pro tip: When I'm making a whole hog, I look for an animal that is well marbled and has a good fat cap to it. I've cooked a large variety of breeds - Tamworth, Red Wattle, you name it. But I've never cooked a standard white conventional pig. Most people live close enough to farms these days that its possible to get it fairly locally. And if you're cooking a whole pig, it means you're dedicated - so don't skimp out on the sourcing, or you're shooting yourself in the foot before you even start.


A good Pinot Gris ― with crisp layers of lemon, herbs, and minerals over a creamy mouthfeel ― is a great foil for pasta laced with basil and cream. Our version can be on your table in just 15 minutes.

In spite of its name, Petite Sirah isn’t little, and it’s not Syrah. A hearty wine, often with big textures (it can have tannin in spades) and deep fruit, it’s a match for casual, big-flavored foods.

We love it with retro ground-beef chili piled onto Fritos, with all the fixings.


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Great Grilled Mains: Chicken, Steak, Pork & More

Fire up the grill: You'll want to make these recipes for grilled chicken, steak, pork, lamb and more all summer long.

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Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

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Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Evan Sung for The New York Times

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These popular sides to go with barbecue ribs range from southern classics like mac and cheese and collard greens to lighter fare including crunchy slaw and an unexpected fruit-laden salad. Whatever you choose to serve with your ribs, just be sure sure to have plenty of barbecue sauce—and napkins—on hand.

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Behold, 11 of our favorite sides for ribs, from the light, crisp, and palate-cleansing to creamy, rich, and ultra decadent.

1. Slow Cooker Collard Greens

Collards are often cooked with smoked ham hocks, but smoked turkey drumsticks are a great substitute and yield more meat than ham hocks. Cleaning and trimming 5 pounds of greens is the hardest part of this recipe—after that, it’s easy. Get our Crock Pot Collard Greens recipe.

2. Classic Macaroni and Cheese

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3. Herbed Potato Salad

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4. Crispy Corn Fritters

Hush puppies by any other name do taste as sweet—as these summer corn fritters prove so well. Fresh kernels off the cob are folded into cornmeal batter with cayenne and scallions, then fried crisp and golden brown (but fluffy and tender inside). Drag them through the BBQ sauce on your plate for a swoon-worthy bite. Get our Crispy Corn Fritters recipe.

5. Baked Cheese Grits

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6. Corn with Basil Butter and Flaky Salt

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7. Corn and Tomato Coleslaw

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8. Spicy Jicama, Grapefruit, and Mango Salad

Out of the box, for sure, but this tart, cooling, crisp, and refreshing salad is the perfect go-with for rich pork and multi-layered BBQ sauce. Try it and you might just start a new summer grilling tradition. Get our Spicy Jicama, Grapefruit, and Mango Salad recipe.

Related Reading: 15 Summer Slaw Recipes

9. Jalapeño-Corn-Beer Bread

Cornbread is the perfect foil for the richness and complexity of a stack of bones, but this spicy quick bread with pickled jalapeños is an interesting cornbread alternative. It has a dense texture that’s excellent for dipping in BBQ sauce. Get our Jalapeño-Corn-Beer Bread recipe.

10. French Green Bean Salad

With good, flavorful BBQ keeping the sides somewhat similar works well. This healthy French Green Bean Salad calles for blanched beans that get dressed up with a mustard and shallot vinnagrette. Get our French Green Bean Salad recipe.

11. Skordalia (Greek Potato Dip)

Francesco Sapienza (Lamalo)

This flavorful Greek potato dip, skordalia, calls for blanched russet potatoes blended with almonds, oil, raw garlic, bread, and spices. It’s absolute heaven and absolutely and works well both as a side or a dip (ease up on the almonds and oil for a side dish version). What’s more? The recipe comes from New York Medditerean outpost, Lamalo, who kindly shared their skordalia recipe in full. Try serving with some kabobs or simple lamb burgers with mint and feta, and if you do…please invite us. Get the Skordalia recipe.


Our favourite recipes for summer feasting

We only get a brief window during the British summer to celebrate the sunshine with friends and family, and enjoy some al fresco dining. We've pulled together a heap of starters, mains, salads and desserts so you can build your own summer feast.

Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews.

Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews.

The long, balmy summer days are when we finally have an opportunity to kick back, relax and spend quality time with friends and family. Whether it be a smoky barbecue, a relaxing picnic, a hearty Sunday lunch, or splendid dinner party, nothing brings people together like great food in the summer.

When you’re dealing with large numbers, it can be tough to decide what to make. Nobody wants to slave away at the stove and spend all day in the kitchen when the sun is shining outside, and then you have dietaries and intolerances to consider. We know it can be a minefield, and that’s why we’ve assembled an all-star cast of recipes to cater to your every need when hosting a summer celebration.

All the recipes below have been selected to offer you and your guests maximum taste, with minimal fuss. The dishes are designed for sharing, and can be scaled up or down with ease. Our starters feature cheerful cheese courses, fabulous fritters and soups. The mains offer you a diverse range of flavour-packed meat and fish to feed your hungry guests and leave them totally satisfied. A collection of fresh, vibrant salads will bring some much-needed crunch and refreshing textures to any meal, and we’ve rounded things off with some classic dessert choices that never fail to impress. So fill up your glass and raise a toast to the glories of summer, a time for feasting, fun, and outstanding dishes!


A Meat Lover's Menu for Father's Day

Sure, you could present Dad with a tie or some new running shoes for Father's Day, but why not make him a special, hearty dinner instead? From grilled chicken to baby back ribs, these recipes are guaranteed to satisfy, and will keep you inspired long after the occasion is over.

On a surfing trip to Indonesia, Pete Evans tried a version of this chicken roasted over an open fire. The turmeric, chiles, and ginger in the marinade are popular flavors in Indonesian cooking.

"I started making my Abilene sauce 20 years ago, and every year I tweak it or add something," says Olivia chef James Holmes of his signature barbecue sauce. Despite its spicy intensity, the pork and beer flavors come straight through.

At Big Bob Gibson Bar-B-Q, chef Chris Lilly butterflies a whole chicken, smokes it, then dunks the bird into a vat of tangy white barbecue sauce.

At Big Bob Gibson Bar-B-Q, Lilly uses a cut called picnic shoulder for his spiced jerk pork, cooking it over low heat for eight hours. Rubbing a vibrant jerk paste on chops before a throwing them on the grill gives them an insanely good, peppery heat.

Burger purists handle ground meat as little as possible over-working the beef can create a tight, meatloaf texture.

A spicy, Southwest-inspired glaze of cumin, garlic, and jalapeño chiles coats these delectable ribs. A fruity salsa of sweet grilled pineapple and creamy avocado counteracts the heat and creates a beautifully balanced dish.

Pete Evens on grilling outside: "It's just more fun than cooking indoors &mdash and it gets my kids off Facebook."

The cooking times for this recipe are approximate: Temperature readings are the most reliable way to judge doneness.

An apricot-based sauce brushed on chicken wings before grilling gives them plenty of flavor extra sauce is good for dipping.

Resist the urge to pile on any of the usual toppings &mdash lettuce, tomato, ketchup. "The port is your condiment," explains Umami Burger's Adam Fleischman.

These ribs are slow-cooked in the oven, then finished on the grill.

The marinade in this recipe is great on chicken breast as well as lamb.

Try this update to the old-fashioned diner staple by using ground lamb instead of beef and serving it with garlicky wilted spinach and warm goat cheese.

Chef Kerry Simon of Simon at Palms Place in Las Vegas grills steak and vegetables over a hot charcoal fire, then smokes a whole chicken over the smoldering coals to eat later.

Chef Tim Love rubs meat with a bit of sugar to help brown it but finishes the dish over low heat so the sugar doesn't char the outside. Here, he coats pork chops with cocoa and chile powders for a rub that's like a deconstructed version of Mexican mole sauce.

These sticky, apple-scented ribs are cooked in the oven, then finished on the grill. They're a simpler version of a recipe by champion pit master Chris Lilly, who cooks his ribs entirely on the grill.

At BLT Burger in Las Vegas, chef Laurent Tourondel brushes burgers with butter while they're on the grill. The natural sugars caramelize, making the meat extra-delicious.


10 Great Side Dishes That Pair Perfectly With Ribs

Ribs are great, but they do not a meal make&mdashat least on their own. Just as pulled pork sides make a barbecue dinner so much tastier, the right sides for ribs simply turn ribs into a well-rounded meal. They add extra flavors to complement the ribs and offer more nutritional variety: If you include a vegetable side dish, you can call a rib dinner healthy, right?

Most backyard party or cookout hosts instinctively know not to serve ribs alone: Guests will want something else to polish off the meat-heavy meal. But what to serve with ribs, then? Fortunately, the answer isn&rsquot difficult to find. Most side dishes do pair well with ribs, but we&rsquove rounded up 10 recipes that go supremely well with ribs, rounding out a ribs-based meal without being so heavy as to detract from the quality of the meat.

From veggie-based salads to bread rolls to coleslaws, these are some of the best sides for ribs. They&rsquore low-commitment, too, so you can easily whip up a batch of your preferred side dishes while the meat cooks. (If you have picky eaters, this is also your chance to make sure there&rsquos something they&rsquoll like on the table.) When it&rsquos time to serve your full ribs spread, everyone will be admiring your cooking (and pairing) abilities. When it comes to figuring out what to serve with ribs, you can&rsquot go wrong with these tasty side dishes.


Watch the video: Sticky Pork Ribs. Gordon Ramsay (June 2022).


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