Tarragon-Marinated Lamb Chops With Pineapple Pecan Salsa - cooking recipe

Ingredients

Salsa ingredients
1 medium pineapple, peeled, cored and cut into 1/2 inch dice
1 small red onion, finely diced
3 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
2 tablespoons tarragon, finely chopped
2 tablespoons flat leaf parsley, finely chopped
kosher salt & freshly ground black pepper, to taste
1/2 cup pecans, coarsely chopped and toasted
Lamb chop ingredients
1/4 cup extra virgin olive oil
1/8 cup tarragon, coarsely chopped
2 garlic cloves
16 baby lamb chops (each 2 ounces and 3/4 inch thick)
kosher salt & freshly ground black pepper

Preparation

Salsa: Makes 2 - 2 1/2 cups.
Combine the pineapple, onion, vinegar, olive oil and herbs in a bowl and season with salt and pepper.
Just before serving, fold in the toasted pecans.
May be refrigerated (without the pecans), covered for 1 day.
Serve at room temperature.
Lamb chops:.
Combine olive oil, tarragon and garlic in a large shallow baking dish.
Add the lamb chops and turn to coat very well.
Refrigerate, covered for about 2 - 4 hours.
Preheat your grill to medium high.
Remove the chops from the marinade, shaking off excess. Discard the used marinade.
Season the chops on both sides with salt and pepper.
Grill the lamb chops until medium doneness, about 3-4 minutes per side.
Place on a serving platter and serve the pineapple pecan salsa alongside.