Tarragon Lamb Chops
4 lean lamb shoulder chops; 3/4-inch
Trim fat from lamb chops. Cook lamb in 10-inch nonstick skillet over medium-high heat about 3 minutes on each side or until brown. Remove lamb from skillet. Saute onion and pine nuts in same skillet. Return lamb to skillet. Sprinkle with tarragon and salt. Pour wine into skillet. Cover and cook about 20 minutes or until lamb is tender. Serve with wine sauce. 4 SERVINGS (WITH ABOUT 2 TABLESPOONS SAUCE EACH).
Contributor: Betty Crocker's Low-Fat
Yield: 4 servings
Preparation Time: 0:00
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