Lamb Chops with Caramelized Onions

The time consuming part of this dish is the caramelizing of the onions. Thinly slice 1 red onion, either by hand or with a mandolin. Add some good oil to a saute pan, heat the oil on medium heat and then add the onions. When the onions are translucent reduce the heat to low and then cook until very soft, about 30+ minutes depending on how thinly you sliced the onions. When the onions have soften to your liking, add about 1 T. of balsamic vinegar, a dash of salt, 2-3 sprinklings of sugar and a pinch of rosemary (chopped in fresh and crushed if dried). Let all the ingredients cook together for a few minutes more but after the addition of the sugar and the vinegar watch the onions carefully or they will burn. Taste for seasonings and then get ready to plate up.

I love the taste of mild lamb, in Rome they are often roasted until they are well done but I find them delicious grilled to medium or even medium rare. Grilling the lamb is the easy part; remove the lamb chops from the refrigerator several hours before you are ready to cook them. Let them come to room temperature. (We had 3 small chops per person.)

Season them with salt, pepper and a few drops of olive oil per side. Then grill on a hot grill pan, first on the edge of the chop, there the fat lays. Get this really nice and brown, you might have to hold them up sideways with tongs. After the edges/sides are brown then grill the faces of the chops about 1-2 minutes per side depending on how you like them cooked. Serve on a bed of the caramelized onions; they are a perfect accompaniment.


Yes, I dared to serve asparagus two times in a row for dinner.


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