Pan-Seared Lamb Chops with Cippolini Onions

Pan-Seared Lamb Chops with Cippolini Onions | Fork Knife Swoon

After six long weeks of being away for work, the Honey is finally back home, and the house is starting to feel the right size again. We were curious to see how our seven-month-old puppy would react; if he would remember his Dad after that much time away, but sure enough our little guy went bounding eagerly out to the driveway for the homecoming, the wiggliest, happiest little creature you can imagine. We spent a couple of days catching up, just the two of us and the pup, schedule-free and sneaking in a few little dates here and there, before settling back into the regular routine and both returning to work this week.

I actually made these succulent, Pan-Seared Lamb Chops last week before the Honey came home – a savory comforting meal for one on a rainy, early summer evening – but with all the planning and my excitement last week before his arrival, I’m only just sharing them with you now. This is such a simple dish – quick lamb chops with fresh herbs and garlic and sweet, caramelized Cippolini onions – but so satisfying, making for an elegant and delicious dinner.

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Pan-Seared Lamb Chops with Cippolini Onions | Fork Knife Swoon

Pan-Seared Lamb Chops with Cippolini Onions

  • Author: Fork Knife Swoon
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 2 Servings 1x

Ingredients

Scale

For the Lamb Chops

  • 1 tbsp olive oil
  • 12 tsp good-quality balsamic vinegar
  • 2 tsp fresh garlic, minced
  • 2 tsp fresh rosemary, minced
  • 2 tsp fresh parsley, minced
  • 4 lamb rib chops

For the Caramelized Cippolini Onions

  • 1012 whole Cippolini onions, skins removed
  • 1 tbsp unsalted butter
  • kosher salt and freshly-ground black pepper

Instructions

  1. Mix together the olive oil, balsamic vinegar, garlic and herbs. Season the lamb chops lightly with salt and pepper. Rub the chops with the olive oil mixture and set aside to marinate, for 15-30 minutes.
  2. Cook the Cippolini onions. Heat the butter in a skillet over medium heat. Add the onions and season with salt and pepper. Cook, stirring occasionally, until the onions begin to soften and turn golden brown, about 5 minutes. Turn the heat down to low, and continue cooking, covered, for another 5-10 minutes until the onions are a deep, rich golden color, but still hold their shapes.
  3. Meanwhile, heat a skillet over medium heat. When the skillet is hot, add the chops to the skillet and cook to desired doneness, about 3-4 minutes per side for medium-rare. Serve warm alongside the Cippolini onions.

 

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28 Comments

  1. 6.11.20

    wow, it looks delicious and you present this dish very well. Can I use a simple vinegar instead of balsamic vinegar

  2. 3.13.20
    Esha said:

    Hi. Really lovely recipe for the family to enjoy. I obviously overdid it with the garlic (no regrets). Just a suggestion for anyone else trying – I definitely needed to cook it for more than 4 mins per side but all in all lovely.

  3. 3.4.20
    Erica Lee said:

    Thank you for your post, Always looking for new ideas for dinners with short prep time after working all day. This great really like lamb as well.

  4. 10.13.19
    Liat a said:

    This looks incredible. Do y out think this would turn out well in the slow cooker? I’m thinking of making it tomorrow and cooking it low and slow for 8 hrs.

  5. 8.24.19
    Veronica said:

    I made these delicious pan seared lamb chops for my sister’s graduation party and everyone was asking me for the recipe, the guests simply loved it!

  6. 7.17.19
    Harvey leo said:

    Lamb chops with cippolini onions sound perfect. Beautifully represented the recipe. Thanks for sharing this recipe.

  7. 12.3.15

    This looks so amazing. I will be making this for my husband for date night in this weekend. Serving with green beans and mashed potatoes and some good Cabernet. I love that it isn’t fussy or time consuming but looks and seems so elegant and fancy- perfect for a romantic dinner at home.

    • 12.4.15
      Laura said:

      Thanks so much, Amanda! Hope you and the hubby enjoy!!

  8. 9.30.14

    When I originally commented I clicked the “Notify me when new comments are added” checkbox and now each time a comment is
    added I get several emails with the same comment. Is there any way you can remove people from that service?
    Many thanks!

  9. 4.21.14
    Kathryn Gough said:

    Cooking it now with Augrautin potatoes and light buttered carrots.

  10. 4.19.14
    Valencia said:

    These chops look amazing! Making them tonight for me and my 4 yr old son. He loves trying new things!

  11. 4.8.14
    Lindsey said:

    I am making this tonight!! Can’t wait! LOOKS AMAZING!

  12. 3.10.14
    Tara said:

    This will be my 1st time cooking lamb. You have made this look so easy and delicious. I can’t wait for the hubby’s reaction. Thanks!

  13. 11.28.13
    Mark P said:

    Every woman commenting on this dish is gorgeous.

    Not airhead-text messaging-at-the-mall “cute”, but rather very feminine, intelligent, sensuous looking.

    I’ve never been this turned on by a lamb chop recipe before.

    • 1.19.17
      Lol said:

      Creep.

  14. 9.27.13

    This seas is absolute perfection!

  15. 7.11.13
    Jess D. said:

    I just made these lamb chops. DELISH. I added some mushrooms to sautee with the onions, which was tasty. Definitely one of my new faves!

  16. 6.5.13
    Nicole said:

    These look delish Laura. I forget how simple lamb chops can be to prepare… I think I just might have to make this in my near future…

  17. 6.4.13

    This is so gorgeous! I have never met a lamp chop that I didn’t like.

    • 6.4.13
      Laura said:

      Thank you, Jocelyn! I hadn’t made lamb chops in what seems like forever. I was long overdue, and remembered how utterly delicious they are!

Hi! I'm Laura, the food-obsessed cook, writer, and photographer behind Fork Knife Swoon, where you'll find mostly sweet, seasonal recipes and stories from my Northern Virginia kitchen.

All photography and content copyright Laura Bolton ©2021, and may not be used without permission.