Recipe provided by | RUNNING TO THE KITCHEN

Servings: 4-6 Preparation Time: 10 minutes Cook Time: 25 Minutes

INSTRUCTIONS

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

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

DIRECTIONS

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.