Bacon-Wrapped American Lamb Rib Chops over Caramelized Caraway Onions
What makes lamb rib chops even better? Bacon, of course!
4 American Lamb rib chops, 1 1/4 inches thick
Salt and pepper, to taste
4 slices uncooked bacon
2 tbsp extra-virgin olive oil, plus additional as needed
2 red onions, thinly sliced
2 tsp chopped fresh rosemary
1 tsp caraway seeds
1 tbsp sherry vinegar
1
Season the chops with salt and pepper. Wrap 1 bacon slice around each chop.
2
Heat two tablespoons olive oil in a large skillet over medium-high heat and brown the chops, seam-side down, 4 to 5 minutes per side. Transfer the chops to a large plate.
3
Add the onions, rosemary, and caraway seeds to the pan and cook until onions are soft, about 4 to 5 minutes. Cover and cook over medium-low heat for 5 minutes. Stir in the vinegar and season with salt and pepper. Turn off the heat.
4
Serve the chops over the caramelized onions.
Recipe and image provided by the American Lamb Board
Ingredients
4 American Lamb rib chops, 1 1/4 inches thick
Salt and pepper, to taste
4 slices uncooked bacon
2 tbsp extra-virgin olive oil, plus additional as needed
2 red onions, thinly sliced
2 tsp chopped fresh rosemary
1 tsp caraway seeds
1 tbsp sherry vinegar
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