Lamb chops with a tarragon sauce

Cook Time 1 hour
Total Time 1 hour
Course Amuse
Servings 8 pax


  • 8 pieces Lamskotelet 50 g a piece
  • 2 tblsp Boter
  • 2 branch Peterselie
  • 3 branch Dragon
  • 1 branch Basilicum
  • 0,5 tblsp Mosterd
  • 1 piece Eieren
  • 75 g Paneermeel
  • 4 tblsp Wine red
  • 1 pinch Peper
  • 1 pinch Zout


Lamb chops

  • Pepper and salt the lamb chops. Melt the butter in a pan and brown the chops on both sides. Get them off the pan and set aside. Keep the baking fat.


  • Cutter the parsely, 2/3 of the branches of taragon, basil, mustard, the egg and bread crumbs. Bring to the taste with salt and pepper.


  • Heat the fat remainings and blow off with the red wine. Pour a bit of water in and scrape all the stick in the pan. Add the remaining of the taragon and let the sauce reduce until half. Pass it through a fine sieve.


  • Cover the lamb chops on both sides with the herb crust. Press well and heat for 8 minutes in a 180ºC stove. Grill for the last 5 minutes to get a brown crust. Place the lamb chops on a platter and pour a bit of the sauce over it. Serve immediately.
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