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February 1, 2016

Skillet American Lamb Chops and Cipollini Onions with Tarragon Honey Mustard Sauce


Recipe Provided By
"Running to the Kitchen"
Prep Time

10 min

Cook Time

25 min

Total Time

35 min


4 to 6

Skillet American Lamb Chops and Cipollini Onions with Tarragon Honey Mustard Sauce


Lamb and Onions

  • 6 American Lamb loin chops
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter
  • 15 cipollini onions, peeled
  • Kosher salt and black pepper, to taste 

Tarragon Honey Mustard Sauce

  • 1/3 cup fresh tarragon
  • 1-1/2 tablespoons Dijon-style mustard
  • 1-1/2 tablespoons stone ground mustard
  • 1 tablespoon white wine vinegar
  • 1 tablespoon honey
  • 1 lemon, zested
  • 1 clove garlic, chopped
  • 3 tablespoons extra-virgin olive oil


For the American Lamb and Onions: In a large skillet over medium-high heat, add oil and butter. Liberally season the lamb chops with salt and pepper. Once hot, add onions to the skillet; let brown on one side, 3 to 5 minutes. Flip onions over; cover skillet, let brown on the other side 3 to 5 minutes. Remove lid from skillet. Place lamb chops among the onions; cook for 3 to 4 minutes per side for medium-rare. 

For the Tarragon Honey Mustard Sauce: In a food processor, combine tarragon, Dijon mustard, stone ground mustard, vinegar, honey, lemon zest and garlic. With the processor running, drizzle in olive oil; process until well blended.

Serve the lamb chops and onions with the Tarragon Honey Mustard Sauce.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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