Looking for a quick yet elegant entree for a dinner party? Well, these easy lamb chops are just the ticket. Pair them up with a few sides likes mashed potatoes and sauteed green beans to complete the dish. And for the finishing touch, pour a full-bodied Merlot or Pinot Noir.
For the Lamb Chops:
1 Tablespoon olive oil
2 teaspoons balsamic vinegar
2 teaspoons cumin
2 teaspoons fresh garlic, minced
2 teaspoons fresh rosemary, minced
2 teaspoons fresh parsley, minced
2 teaspoons fresh oregano, minc
Kosher salt, to taste
Freshly ground black pepper, to taste
8 lamb rib chops
For the Mini Fried Blooming Onions:
20 pearl onions
2 eggs, lightly beaten
2 Tablespoons water
1 cup flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
kosher salt, to taste
Freshly ground black pepper, taste
Vegetable oil, enough to fill skillet to 1-inch depth; more for a deep fryer
For the Caramelized Pearl Onions:
10-12 whole pearl white onions, skins removed
1 Tablespoon unsalted butter
Kosher salt, to taste
Freshly-ground black pepper, to taste
In a large bowl, mix together the olive oil, balsamic vinegar, garlic, cumin and herbs. Season the lamb chops lightly with salt and pepper. Add the chops to the olive oil mixture. Using tongs to turning each chop to coat completely. Cover and set aside to marinate, for 15-30 minutes.
To make the Blooming onions, preheat the oven to 170°F.
Cut tops of pearl onions, then slice top down (being careful not to cut all the way through) 3 times to form six sections of the onion. Using your fingers, gentley separate onion sections.
Place the onions in cold water to allow the petals to further separate. Soak for about 10 minutes and remove and drain on paper towels.
In a shallow bowl, mix eggs with water. In a separate shallow bowl, mix flour with garlic powder, onion powder, and paprika. Season with salt and pepper. Stir together until combined.
Dredge onions first in egg and then in flour mixture. S
In a large, high-sided skillet or a deep fat fryer, heat oil to about 350°F. Fry onions in batches, until they are golden. Place on a paper-towel lined plate to drain.Season with salt and set aside in the oven until ready to serve.
Cook the Pearl 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.
Meanwhile, heat a large cast iron 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 onions.
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