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Tarragon Lamb Chops

main dishes, lamb

4 lean lamb shoulder chops; 3/4-inch
1 thick -- (about 1-1/2 pounds)
1/4 cup chopped onion (about 1 small)
2 tablespoons pine nuts
1 tablespoon chopped fresh or
1 teaspoon dried tarragon
1/4 teaspoon salt
1/2 cup dry white wine or chicken broth

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).

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NOTES : easy

Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00

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