Lamb Chops, Yellow Pepper Tarragon Sauce

• 4 spring loin lamb chops
• 3 tablespoons olive oil
• 3 yellow peppers
• 1 tablespoon tarragon vinegar
• 1 medium onion, coarsely chopped
• 1 clove garlic, crushed
• Coarse salt and freshly ground white pepper to taste
• 2 tablespoons fresh tarragon leaves

1. Wipe the lamb chops dry with paper towels.
2. Sprinkle with one-and-a-half tablespoons olive oil and set aside.
3. Seed the peppers and cut into quarters.
4. Cut the quarters in half.
5. Place the peppers in a small heavy saucepan with the remaining olive oil, vinegar, onion and garlic.
6. Season with salt and pepper.
7. Cover and cook over low heat for about 20 minutes, or until the onions and peppers are soft.
8. Puree the pepper mixture in a food processor and pass the mixture through a strainer.
9. Keep warm.
10. Meanwhile, preheat broiler.
11. Broil the lamb chops until browned on the outside and pink in the middle.
12. Place two chops on two heated plates and pour small pool of yellow pepper sauce next to them.
13. Sprinkle the sauce with tarragon leaves and serve.

spring loin lamb chops, olive oil, yellow peppers, tarragon vinegar, onion, clove garlic, salt, tarragon

Taken from cooking.nytimes.com/recipes/10704 (may not work)