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Skillet Baked Lamb Chops With Red And White Pearl Onions

Skillet Baked Lamb Chops with Red and White Pearl Onions

Skillet Baked Lamb Chops with Red and White Pearl Onions

Skillet Baked Lamb Chops with Red and White Pearl Onions

Skillet Baked Lamb Chops with Red and White Pearl Onions
 
Skillet Baked Lamb Chops with Red and White Pearl Onions
Recipe By:
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
  1. In a bowl, combine the olive oil, mustard, vinegar and fresh rosemary. Mix well.
  2. 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.
  3. Set out to room temperature when ready to prepare the chops.
  4. 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.
  5. In large cast-iron skillet or ovenproof skillet, drizzle with olive oil and swirl to coat bottom and place over medium-high heat.
  6. Sear the chops for 2 minutes per side and place on plate once that is done.
  7. Add a little more olive oil if needed. Add chopped onions and saute until soft.
  8. Add the chops back to the skillet. Turn heat off.
  9. Heat red-wine sauce
  10. Preheat oven 400.
  11. Nestle the pearl onions around the chops.
  12. Ladle some of the red-wine sauce over each chop.
  13. Place in oven and finish cooking for another 8-10 minutes, depending on thickness of chops.
  14. Serve the red wine sauce on the side if needed.
  15. You can garnish with fresh rosemary.
Skillet Baked Lamb Chops with Red and White Pearl Onions
 
RED WINE REDUCTION BASTING SAUCE
Recipe By:
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
  1. Saute onion in butter.
  2. Add wine and reduce by ½.
  3. Add honey and vinegar, let simmer for about 15-20 minutes.
  4. 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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