Skillet Lamb Chops and Cipollini Onions with Tarragon Honey Mustard Sauce
These skillet lamb loin 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!
Servings: 4 servings
Ingredients
For the lamb and onions:
- 6 American lamb loin chops
- about 15 cipollini onions peeled
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- kosher salt and black pepper
For the tarragon honey mustard sauce:
- 1 1/2 tablespoons dijon mustard
- 1 1/2 tablespoons stone ground mustard
- 1 tablespoon white wine vinegar
- 1 tablespoon honey
- zest of 1 lemon
- 1 clove garlic chopped
- 1/3 cup fresh tarragon
- 3 tablespoons extra virgin olive oil
Instructions
- Place the olive oil and butter for the lamb chops in a large skillet over medium-high heat.
- Liberally season the lamb chops with salt and pepper.
- Once hot, add the onions to the skillet and let brown on one side, about 3-5 minutes. Flip onions over, cover the skillet and let brown on the other side for another 3-5 minutes.
- Remove lid from the skillet, place the lamb chops among the onions and cook for about 3-4 minutes per side for medium rare.
- Make the sauce by combining all the ingredients except the olive oil in a food processor. With the processor running, drizzle the olive oil in and process until well blended.
- Serve the lamb chops and onions with the sauce.
Nutrition
Serving: 1SERVING | Calories: 400kcal | Carbohydrates: 31g | Protein: 20g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 266mg | Fiber: 4g | Sugar: 15g