Serves: 4
Total Calories: 687

8 loin lamb chops 1 inch thick
salt and pepper
1 cup molasses
5 tablespoons Dijon style mustard
2 tablespoons cider vinegar
4 cloves garlic minced
2 teaspoons white pepper
1 tablespoon chopped fresh tarragon or 1 tsp dried

Sprinkle chops with salt and pepper. Combine molasses, Dijon mustard, cider vinegar, garlic, white pepper, and tarragon. Put chops in a large container or bowl, cover with glaze and gently toss to coat them completely. Cover tightly and put in refrigerator to marinate 1 hour, or more if you have the time. You can actually marinate them up to 24 hours. When ready to cook, heat broiler on high. Line broiling pan with tinfoil and put in chops. Spoon some of remaining glaze over them, so they’re all nicely covered (reserving a little). Cook about 4 minutes until crispy, remove from oven, turn chops and spoon more glaze over them. Return to oven and broil about 4 or 5 more minutes for medium rare, longer if you like them more well done. Test by cutting a small slit in the center of one of the chops to look for pinkness. Chops keep cooking once removed from oven, so it’s better they be a hair underdone than over. Serve with salad, Tarragon Roast Potatoes, or Wild Rice Pilaf with Cherries, Zucchini, and Carrots, and a light dessert.

Variation
For a spicier chop, omit tarragon and white pepper and add 1 tsp. ground chili pepper (chipotle, ancho, cayenne, etc.).

Nutritional Facts:

Serves: 4
Total Calories: 687
Calories from Fat: 0

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