Serve Tarragon Lamb Chops with sauteed potatoes and green beans for a hearty, satisfying meal.
4 lamb chops, cut from the saddle
½ teaspoon salt
1 teaspoon black pepper
4 tablespoons olive oil
1 tablespoon chopped fresh tarragon 8 tarragon sprays 4 tomatoes, halved
Sprinkle the chops with the salt and pepper and rub them in with your finger- tips. Place the chops in a shallow dish. In a small mixing bowl, combine the oil and chopped tarragon. Pour the oil mixture over the chops and set aside for 30 minutes.
Preheat the grill to high. Place the chops on the rack of the grill pan and place 2 tarragon sprays on each chop. Place the tomatoes on the edge of the rack. Grill the chops for 2 minutes on each side. Reduce the heat to moderately low and grill the chops for a further 10 minutes on each side, brushing frequently with the oil marinade, or until the chops are tender when pierced with the point of a sharp knife, and the tomatoes are cooked.
Remove the chops and the tomatoes from the grill and place them on a warmed serving plate. Serve immedi-ately.
A pungent pate, Tarragon Pate should be served, hot or cold, with lots of crusty French bread and a rough red wine.
1 oz. butter
1 onion, finely chopped
6 oz. lean belly of pork, minced
1 lb. chicken livers, cleaned and finely chopped
2 tablespoons chopped fresh tarragon
2 eggs, lightly beaten
2 tablespoons double cream
½ teaspoon salt
½ teaspoon black pepper
2 teaspoon ground cinnamon
Preheat the oven to cool 300°F (Gas Mark 2, 150°C).
In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the onion and fry, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown. Add the pork and fry, stirring frequently, for 5 to 8 minutes or until it is lightly browned. Add the chicken livers to the pan and cook them, stirring frequently, for 5 minutes or until they are almost cooked. Stir in the tarragon and remove the pan from the heat.
Using the back of a wooden spoon, rub the liver mixture through a strainer into a medium-sized mixing bowl. Discard any pulp in the strainer. Alternatively, puree the liver mixture in an electric blender and transfer it to a medium-sized mixing bowl. Beat the eggs and cream into the liver mixture and stir in the salt, pepper and cinnamon.
Spoon the mixture into a terrine or ovenproof dish and smooth the top with the back of the spoon. Place the terrine or dish in the oven and bake for ½ hours or until the mixture is firm to the touch and lightly browned on top. Remove the terrine or dish from the oven and serve immediately, if you are serving it hot.