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Skillet Baked Lamb Chops with Red and White Pearl Onions
| Skillet Baked Lamb Chops with Red and White Pearl Onions | Print |
Recipe By: Alice Morrow
Skillet Baked Lamb Chops with Red and White Pearl Onions
Ingredients
- 8-10 lamb chops
- Salt, red/black pepper
- ¼ c. olive oil
- ¼.c. Dijon mustard
- ¼ c. Balsamic vinegar
- ¼ c. chopped fresh rosemary
- Olive oil
- 1 c. chopped onion mix
- 1 (8-oz.) container of white pearl onions
- 1 (8-oz.) container of red pearl onions
- Fresh rosemary sprigs
- Red wine reduction basting sauce
Instructions
- In a bowl, combine the olive oil, mustard, vinegar and fresh rosemary. Mix well.
- Season chops and then rub the marinade all over the chops. Place on baking sheet, cover with plastic wrap and marinade over night or 4-6 hours.
- Set out to room temperature when ready to prepare the chops.
- Peel about 8-10 of red pearl onions; same amount of white. If you like more, just prep more. I like to boil my pearl onions before peeling for about 30-45 seconds; drain and place in cold water for 10 minutes. Drain and peel. Onions are partially cooked and don’t take much longer to cook. Set aside.
- In large cast-iron skillet or ovenproof skillet, drizzle with olive oil and swirl to coat bottom and place over medium-high heat.
- Sear the chops for 2 minutes per side and place on plate once that is done.
- Add a little more olive oil if needed. Add chopped onions and saute until soft.
- Add the chops back to the skillet. Turn heat off.
- Heat red-wine sauce
- Preheat oven 400.
- Nestle the pearl onions around the chops.
- Ladle some of the red-wine sauce over each chop.
- Place in oven and finish cooking for another 8-10 minutes, depending on thickness of chops.
- Serve the red wine sauce on the side if needed.
- You can garnish with fresh rosemary.
| Skillet Baked Lamb Chops with Red and White Pearl Onions | Print |
Recipe By: Alice Morrow
RED WINE REDUCTION BASTING SAUCE
Ingredients
- 1 bottle of red wine (inexpensive or if you have any leftover wine just dump them altogether.)
- 1 stick butter
- 1 onion, diced
- ½ c. honey
- ½ c. balsamic vinegar
Instructions
- Saute onion in butter.
- Add wine and reduce by ½.
- Add honey and vinegar, let simmer for about 15-20 minutes.
- Cool and place in smaller containers and refrigerate.
Notes
*****Use to baste during grilling and after. I use this on pork, lamb and duck breasts.
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