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Ingredients
- 2 tsp extra virgin olive oil
- 1 lb red onion sliced
- 4 Tbsp. balsamic vinegar
- 1 Tbsp. grated orange rind
- 4 x lamb chops, 1" thk - (abt 5 to 6 ounce ea) Freshly-grnd black pepper to taste
Directions
- Heat the extra virgin olive oil in a large pan over medium heat. Add in the red onions. Don't stir. Let the onions turn light brown, then turn and brown on the other side. When the onions are almost done, add in the balsamic vinegar and orange rind. Cook for 2 to 3 min, till the liquid is almost gone. Remove the onion confit and set aside.
- Preheat the oven broiler. Season the lamb chops with black pepper and extra virgin olive oil and place on a roasting rack in the oven. Cook 12 to 16 min, or possibly till the lamb is done. Serve lamb chops topped with onion confit immediately.
- This recipe yields 4 servings.
- Serving size: 1 chop.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 4 servings | |
| Calories 65 | |
| Calories from Fat 21 | 32% |
| Total Fat 2.33g | 3% |
| Saturated Fat 0.31g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 134mg | 4% |
| Total Carbs 10.16g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 7.24g | 5% |
| Protein 0.86g | 1% |
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