Pan-Seared Lamb Chops with Plenty of Garlic Cloves

PAN-SEARED LAMB CHOPS WITH PLENTY OF GARLIC CLOVES
6 bone-in lamb chops
¼ c. olive oil
¼ c. balsamic vinegar
¼ c. Creole mustard
¼ c. Dijon mustard
Salt/black pepper
Olive oil
1 (8-oz.) pearl onions, peeled
24 whole garlic cloves
½ bundle fresh green asparagus, snap off tough ends
½ bundle fresh white asparagus, snap off tough ends
Lemon zest butter
¼ c. fresh lemon juice
Red pepper flakes
Fresh chopped parsley, garnish

1. Combine ¼ c. olive oil, ¼ c. balsamic vinegar, ¼ c. Creole mustard and ¼ c. Dijon mustard in a bowl.
2. Season lamb chops and then rub the olive oil mixture all over the chops. Place in glass dish, cover with saran wrap and let marinate for at least 6 hours or overnight.
3. When ready to prepare lamb, let sit at room temperature for 1 hour.
4. In large oven-safe skillet, drizzle bottom with olive oil and place over medium heat. Slightly sear both sides of lamb (1-2 minutes per side). Remove from skillet and set aside.
5. In the skillet, saute the pearl onions and garlic cloves until onions are tender. You can drizzle a little more olive oil if needed.
6. Add about 4 T. lemon zest butter (I buy this butter already done at Joey’s in Lafayette. If you don’t have access to this, just put lemon zest from 1 lemon into your 4 T. butter.)
7. Add the asparagus and saute for 2-3 minutes or until tender.
8. Add the lemon juice and red pepper flakes (to taste).
9. Push the veggies to the outside of the skillet.
10. Nestle the chops back into the skillet and cook for another 1-2 minutes on each side or until heated through. Also make sure all the veggies are heated through.
11. Garnish with chopped parsley.