- 8 loin lamb chops (6 to 7 ounces each)
- Salt and freshly ground pepper
- 1 1/2 tablespoons pure olive oil
- 1/2 pound cipolline onions, blanched and peeled
- 2 cups water
- 1 cup garlic shoots or scallion greens, cut into 1/2-inch lengths
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1/2 tablespoon minced flat-leaf parsley
- 1/2 teaspoon minced tarragon
- 1/4 teaspoon minced thyme
- 1/4 teaspoon minced rosemary
- 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.
- 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.
- 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.
- 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.
The honey-herb mixture can be refrigerated overnight.