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
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
Place the olive oil and butter for the lamb chops in a large skillet over medium-high heat.
Liberally season the lamb chops with salt and pepper.
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.
Remove lid from the skillet, place the lamb chops among the onions and cook for about 3-4 minutes per side for medium rare.
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.
Serve the lamb chops and onions with the sauce.
PREP TIME: 10
COOK TIME: 25