These American skillet lamb chops are made stove top in the skillet with browned cipollini onions. Topped with a fresh tarragon honey mustard sauce, they’re a bright, refreshing and incredibly quick dinner!
And just like that we’re into February. Month of cutesy heart desserts, chocolate galore, the red velvet (<–gross) takeover and…lamb?
I’m so excited to be working with the American Lamb Board this year to share recipes, tips and info all about this delicious meat.
I feel like there’s definitely this stigma of lamb being complicated or intimidating and as a long time lamb lover, I want to help dispel that misconception because it couldn’t be further from the truth!
My lamb journey started way back in the day with yearly trips around Easter time to Arthur Avenue in the Bronx to procure the best roast we could find for the holiday (along with the obvious cannoli I’d of course insist we grab from the many a bakeries down there).
Marrying a Greek and many Greek festival celebrations later, the lamb love has remained strong straight through.
I also don’t think people realize that lamb can be a great source of lean protein (in cuts like leg, loin and rack) with a healthy dose of omega-3 fats (5x more than beef per serving!), making it a great all-the-time option, not just a holiday celebration meal like these skillet lamb chops and cipollini onions.
If you’re still sitting there thinking “nope, still intimidated!” let’s walk through this one.
From prep start to on the tabled finished (ok, minus the annoyingly long time cipollini onions can take to peel – they’re lucky they’re cute), this skillet lamb chop meal is done in 35 minutes.
Stove top skillet meals are where it’s at and that doesn’t change with lamb.
The lamb and onions basically brown deliciously in some olive oil, butter, salt and pepper and then come to life with the addition of the tarragon honey mustard sauce.
Tarragon is one of those herbs that I don’t use often but when I do I always say to myself “damn, this is delicious, why don’t I use it more often?!” I love it as the fresh herb in this simple turmeric chicken salad.
The sauce is sweet, bright, herby, refreshing and mustardy all at once and I promise you’ll be wanting to douse anything and everything (not just the lamb!) you can find with it.
To celebrate the month of love, the American Lamb Board is hosting Lamb Lovers Month.
With a fun Lamb Lovers Lib on their site, you determine your language of love. Are you a “Classic Romantic”, a “Homebody Lover” or “Looking for Love”?
Fill out the fun mad-lib style questionnaire and you’ll find out! With your results, you’ll get a recipe that embodies your love category and be entered to win a prize in your category, winners picked weekly!
As evidenced by the fact that when I made these skillet lamb chops and cipollini onions I invited my parents over for a low key dinner by the fire with some delicious red wine in hand, I’m definitely a “homebody lover”, no questions asked.
Give me a cozy meal (like this brown rice penne with lamb and mint pesto), my sweatpants and some wine and you’ve won my heart.
Connect with American Lamb on Facebook for lots more recipes, info and contest details!
Love this skillet lamb chops and cipollini onion recipe?
Try these other lamb recipes: Peach Honey Grilled Lamb Chops, Pistachio Crusted Lamb Chops with Red Wine Cherries and Apple Cider Braised Lamb Shanks.
For the lamb and onions:
For the tarragon honey mustard sauce:
Serving Size: 1
Amount Per Serving: Calories: 400 Total Fat: 24g Saturated Fat: 8g Trans Fat: 1g Unsaturated Fat: 14g Cholesterol: 54mg Sodium: 266mg Carbohydrates: 31g Net Carbohydrates: 0g Fiber: 4g Sugar: 15g Sugar Alcohols: 0g Protein: 20g