Tarragon Honey Mustard American Lamb Loin Chops with Cipollini Onions

Tarragon Honey Mustard American Lamb Loin Chops with Cipollini Onions


Lamb & Onions Ingredients

6 Shepherds Pride or Cedar Springs lamb loin chops
15 cipollini onions, peeled
1 tablespoon extra virgin olive oil
1 tablespoon butter
Kosher salt and black pepper

Tarragon Honey Mustard Sauce Ingredients

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


  1. Place the olive oil and butter for the lamb chops in a large skillet over medium-high heat.
  2. Liberally season the lamb chops with salt and pepper.
  3. Once skillet is hot, add the onions and let brown on one side, about 3-5 minutes. Flip onions over, cover the skillet and let brown on the other side for another 3-5 minutes.
  4. Remove lid from the skillet, place the lamb chops among the onions and cook for about 3-4 minutes per side for a minimum internal temperature of 145˚F (medium rare).
  5. Make the sauce by combining all the ingredients except the olive oil in a food processor. With the processor running, drizzle the olive oil in and process until well blended.
  6. Serve the lamb chops and onions with the sauce.

Recipe and image provided by Running to the Kitchen for American Lamb Board.

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