For the Lamb Chops
1 tablespoon olive oil
2 teaspoons balsamic vinegar
1 large clove garlic, minced
2 teaspoons each fresh rosemary and parsley, minced
4–6 lamb rib chops (depending on their size)
For the Pearl Onion and Potatoes
12 pearl onions, skins removed(or from a bag of frozen)
1 tablespoon unsalted butter
1 teaspoon olive oil
Salt and freshly ground black pepper
8 baby red potatoes, sliced in half
In a small bowl mix together the olive oil, balsamic vinegar, garlic, and herbs.
Season the lamb chops with salt and pepper, then rub the chops with the olive oil mixture. Set aside to marinate, for 15-30 minutes.
In a microwave proof container cook the potatoes for about 4 minutes, until just tender. Set aside.
For the onions
Heat the butter and oil in a skillet over medium heat. Add the onions seasoning with salt and pepper.
Cook, onions occasionally stirring until they begin to soften and turn golden brown, about 5 minutes.
Turn the heat to low, push the onions to one side of the pan and add the reserved potatoes cut side down into the pan. Cover and continue cooking, for another 5-10 minutes until the onions are a deep, rich golden color, but still hold their shapes and the potatoes are nicely browned.
Heat a skillet(cast iron work very well) over medium heat. When the skillet is hot, add the chops and cook to desired doneness, about 3-4 minutes per side for medium-rare.
Place chops on a plate with the pearl onion and potatoes. Drizzle with balsamic glaze.
1 cup balsamic vinegar
2 Tbsp. honey
Add balsamic vinegar and honey to a medium-sized saucepan.
Bring ingredients to a boil and then reduce heat to a simmer.
Simmer uncovered for 12-15 minutes, or until balsamic vinegar has reduced to the desired consistency. Simmering longer for a thicker glaze and shorter for a thinner glaze.
Balsamic glaze can be stored in an airtight container at room temperature for up to 1 week or in the refrigerator for 1-2 months.
Keywords: lamb, herbs, pearl onions, baby potatoes, quick, easy, dinner for two, balsamic vinegar