SKILLET LAMB CHOPS AND CIPOLLINI ONIONS WITH TARRAGON HONEY MUSTARD SAUCE

Recipe provided by | Running to the Kitchen

Ingredients

For the lamb and onions:
    • 6 American lamb loin chops
    • about 15 cipollini onions, peeled
    • 1 tablespoon extra virgin olive oil
    • 1 tablespoon butter
    • kosher salt and black pepper
For the tarragon honey mustard sauce:
  • 1 1/2 tablespoons dijon mustard
  • 1 1/2 tablespoons stone ground mustard
  • 1 tablespoon white wine vinegar
  • 1 tablespoon honey
  • zest of 1 lemon
  • 1 clove garlic, chopped
  • 1/3 cup fresh tarragon
  • 3 tablespoons extra virgin olive oil

Directions

  1. Place the olive oil and butter for the lamb chops in a large skillet over medium-high heat.
  2. Liberally season the lamb chops with salt and pepper.
  3. Once hot, add the onions to the skillet and let brown on one side, about 3-5 minutes. Flip onions over, cover the skillet and let brown on the other side for another 3-5 minutes.
  4. Remove lid from the skillet, place the lamb chops among the onions and cook for about 3-4 minutes per side for medium rare.
  5. Make the sauce by combining all the ingredients except the olive oil in a food processor. With the processor running, drizzle the olive oil in and process until well blended.
  6. Serve the lamb chops and onions with the sauce.

SERVINGS: 4-6

PREP TIME: 10

COOK TIME: 25