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Fabulous Skillet Lamb Chops with Pearl Onions, Green Beans and Mushrooms
Fabulous Skillet Lamb Chops with Pearl Onions, Green Beans and Mushrooms
| Fabulous Skillet Lamb Chops with Pearl Onions, Green Beans and Mushrooms | Print |
Recipe By: Alice Morrow
Fabulous Skillet Lamb Chops with Pearl Onions, Green Beans and Mushrooms
Ingredients
- 6-9 lamb chops
- 2-3 fresh rosemary sprigs, stems removed, chopped
- Kosher salt, black pepper
- ¼ c. olive oil
- ¼ c. balsamic vinegar
- ¼ c. Dijon mustard
- ¼ c. Creole mustard
- 1 (7-oz.) carton pearl onions, peeled
- 1 (8-oz.) bag fresh French cut green beans
- 6-8 mushrooms, thick slices
- Red wine or beef broth, deglaze pan
- Olive oil
Instructions
- In a small bowl, combine the chopped rosemary, olive oil, vinegar, and mustards. Makes a paste.
- Season lamb and rub the paste all over the lamb chops. Cover with plastic wrap and refrigerate overnight or at least 6 hours.
- Let lamb set at room temp for about 1 hour before cooking.
- In large black pot or skillet, drizzle bottom with olive oil and place over medium-high heat.
- Sear the chops in the oil. Remove and set aside.
- With red wine or beef broth, slowly pour the liquid in and with spoon scrape the bottom and mix with the liquid. Let liquid reduce slightly.
- Add the pearl onions and let cook until tender, stir constantly so they don’t burn.
- Place the chops back into the pan.
- Top with the beans and mushrooms.
- Slightly cover the top and let cook for about 3-5 minutes or depending on how well done you like your meat.
Notes
*****Great with lemony pasta or mashed potatoes.
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