F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Honey-Herb-Crusted Lamb Chops with Cipolline Onions

  • SERVINGS: 4
  • MAKE-AHEAD
  1. 8 loin lamb chops (6 to 7 ounces each)
  2. Salt and freshly ground pepper
  3. 1 1/2 tablespoons pure olive oil
  4. 1/2 pound cipolline onions, blanched and peeled
  5. 2 cups water
  6. 1 cup garlic shoots or scallion greens, cut into 1/2-inch lengths
  7. 1 tablespoon honey
  8. 1 tablespoon Dijon mustard
  9. 1/2 tablespoon minced flat-leaf parsley
  10. 1/2 teaspoon minced tarragon
  11. 1/4 teaspoon minced thyme
  12. 1/4 teaspoon minced rosemary
  1. Preheat the oven to 400°. Season the lamb chops with salt and pepper. Heat 1 tablespoon of the olive oil in a large skillet. When the oil is almost smoking, add 4 of the chops and brown on both sides over moderately high heat, about 3 minutes per side. Transfer the chops to a rimmed baking sheet and repeat with the remaining 1/2 tablespoon of oil and the remaining chops.
  2. Add the onions to the skillet and cook over moderately high heat until browned, about 2 minutes per side. Add 1 1/2 cups of the water, cover and simmer over low heat until the onions are tender, about 8 minutes. Add the garlic shoots, cover and cook for 3 minutes. Season with salt and pepper, cover and remove from the heat.
  3. In a small bowl, mix the honey with the mustard, parsley, tarragon, thyme and rosemary. Brush the honey mustard on the chops and roast them for 7 minutes, or until an instant-read thermometer inserted in the center of a chop registers 125° for medium-rare meat. Transfer the chops to a warm platter and cover loosely with foil.
  4. Set the baking sheet over 2 burners on moderate heat. Add the remaining 1/2 cup of water and bring to a boil, scraping up the browned bits from the bottom of the baking sheet. Add the pan juices to the onions and reheat them. Set the lamb chops on plates and serve with the onions and pan juices.
Make Ahead The honey-herb mixture can be refrigerated overnight.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.