Lamb Chops with Herbed Sweet Onion Compote
This elegant dish is perfect for weeknight entertaining. There are many different kinds of herbed white wine vinegars; choose your favorite. Serve with Green beans sautéed with mushrooms, and mashed potatoes with chives.
Yield: Makes 4 servings
Ingredients:
1/4 cup chopped fresh mint
1 1/2 tablespoons chopped fresh oregano
2 large garlic cloves, finely chopped
8 lamb loin chops (about 1 1/2 pounds total)
2 tablespoons olive oil, divided
1 sweet onion (such as Vidalia), thinly sliced
2 tablespoons herbed white wine vinegar
Directions:
Mix mint, oregano, and garlic in small bowl. Sprinkle lamb generously with salt and coarsely ground pepper. Sprinkle 2 tablespoons herb mixture over lamb chops; press to adhere (reserve remaining herb mixture for compote).
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add lamb and cook to desired doneness, about 4 minutes per side for medium. Transfer lamb to platter (do not clean skillet). Tent lamb with foil. Reduce heat to medium.
Add remaining 1 tablespoon oil to skillet. Add onion and sauté until beginning to soften, about 2 minutes. Add vinegar and reserved herb mixture; sauté 1 minute. Season compote to taste with salt and pepper. Spoon compote over lamb and serve.
Yield: Makes 4 servings
Ingredients:
1/4 cup chopped fresh mint
1 1/2 tablespoons chopped fresh oregano
2 large garlic cloves, finely chopped
8 lamb loin chops (about 1 1/2 pounds total)
2 tablespoons olive oil, divided
1 sweet onion (such as Vidalia), thinly sliced
2 tablespoons herbed white wine vinegar
Directions:
Mix mint, oregano, and garlic in small bowl. Sprinkle lamb generously with salt and coarsely ground pepper. Sprinkle 2 tablespoons herb mixture over lamb chops; press to adhere (reserve remaining herb mixture for compote).
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add lamb and cook to desired doneness, about 4 minutes per side for medium. Transfer lamb to platter (do not clean skillet). Tent lamb with foil. Reduce heat to medium.
Add remaining 1 tablespoon oil to skillet. Add onion and sauté until beginning to soften, about 2 minutes. Add vinegar and reserved herb mixture; sauté 1 minute. Season compote to taste with salt and pepper. Spoon compote over lamb and serve.