Categories: Lamb- Mutton -main dish

Ingredients

• 6 oz. fingerling and/or tiny Yukon gold potatoes
• 1 tsp. grated fresh ginger
• 1 tsp. snipped fresh tarragon
• 1/8 tsp. coarsely ground black pepper
• 4 lamb rib chops cut 1 inch thick and if desired, Frenched (about 1 1/4 lb. total)
• Seas salt or coarse salt
• Coarsely ground black pepper
• 2 tsp. cooking oil
• 1/3 cup Riesling wine or white grape juice
• 1 to 2 tsp. Dijon-style mustard
• Fresh tarragon (optional)

Directions

1. Cook potatoes in a small amount of lightly salted boiling water for 10 to 13 minutes or until just tender. Drain well set aside.
2. Meanwhile, combine the ginger, the snipped tarragon and the 1/8 tsp. pepper in a mixing bowl; set aside.
3. Trim fat from chops; sprinkle lightly with salt and pepper. heat oil over medium heat in a large skillet. Add chops and potatoes to skillet. Cook chops about 9 to 11 minutes for medium doneness (160 degrees), turning once. Turn potatoes occasionally to brown evenly.
4. Remove chops and potatoes from skillet; keep warm.
5. Remove skillet from heat. Drain off fat. Add wine; return to heat. Stir to loosen any browned bits. Add ginger mixture. Simmer and stir for 2 minutes or until liquid is reduced by about half. Stir in mustard; heat through.
6. Place chops and potatoes on two warm plates; top with the warm sauce. Garnish with additional fresh tarragon, if desired.

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