470 g Lamb Chops
15 ml Dried Tarragon
40 ml Olive Oil
200 g Onion sliced
250 ml Dry white Wine
3 Cloves Garlic chopped
Slit the chops and insert the garlic into the slits. Season with tarragon and sprinkle onion and clover over chops and leave to marinate for an hour.
Season with salt and black pepper.
Place the lamb (reserve marinade for basting) on a greased oven tray and grill in a preheated oven at 180°C (350°F, Gas Mark 4) for 30 minutes.
Baste occasionally with marinade. Serve with roasted potatoes and steamed vegetables from daily allowance.
*Allowing 30% for bone and removal of fat.