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February 1, 2016

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

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Recipe Provided By
"Running to the Kitchen"
Prep Time

10 min

Cook Time

25 min

Total Time

35 min

Servings

4 to 6

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

Ingredients

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

Directions

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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