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Categories:Viewed: 10 - Published at: 3 years ago
Ingredients
- 2 tsp extra virgin olive oil
- 1 lb red onion sliced
- 4 Tbsp. balsamic vinegar
- 1 Tbsp. grated orange rind
- 4 x lamb chops, 1" thk - (abt 5 to 6 ounce ea) Freshly-grnd black pepper to taste
Method
- Heat the extra virgin olive oil in a large pan over medium heat.
- Add in the red onions.
- Don't stir.
- Let the onions turn light brown, then turn and brown on the other side.
- When the onions are almost done, add in the balsamic vinegar and orange rind.
- Cook for 2 to 3 min, till the liquid is almost gone.
- Remove the onion confit and set aside.
- Preheat the oven broiler.
- Season the lamb chops with black pepper and extra virgin olive oil and place on a roasting rack in the oven.
- Cook 12 to 16 min, or possibly till the lamb is done.
- Serve lamb chops topped with onion confit immediately.
- This recipe yields 4 servings.
- Serving size: 1 chop.
