About this recipe:This recipe is for deliciously tangy, tarragon flavoured lamb chops. The marinade will work with most other meats, especially chicken. Serve with rice, potatoes or pasta with a side salad
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
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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.
Preheat an outdoor barbecue for high heat and lightly oil the grid.
Barbecue lamb chops on the prepared barbecue 5 minutes per side, to an internal temperature of 63 degrees C. Discard remaining marinade.