Pour off all but
Slice the roast between the bones into chops. Arrange 1 or 2 chops on each serving plate and spoon the sauce over top. Serve with roasted or fried potatoes, sautéed spinach or greens, or black-pepper ravioli filled with mashed potatoes and sautéed shallots. If you like, you may garnish with apples that have been sautéed in butter with a bit of sugar; the sweetness of the apple is a nice counterpoint to the spicy sweetness of the tarragon.