3 bunches of sweet bulb onions
1 T butter
1 T olive oil
6 lamb loin chops
Salt and pepper
2 cloves garlic, minced
3/4 cup Madeira
2 pinches dried rosemary
Spoon Mage™ Note:
You will need about 15-20 of the little bulbs from the onions. Get however many bunches you need. If you are new to this sort of onion, read this short tutorial first.
If you decide to use Frenched rib chops, or lollypop chops, reduce the cooking time by 1 1/2 minutes. The cooking time will get you nicely medium-rare meat for a typical grocery store loin chop.
Prepare the bulb onions by removing the green, slicing a bit off the root, and cutting the bulb in half vertically.
Remove the lamb from the refrigerator and generously salt and pepper each one on both sides.
Set a pan over medium-high heat. Add the oil and butter.
When the butter is sizzling, add the onion. Let the pieces sit a few minutes to brown, give a stir, turning any onion that is still on the browning side. Let the pieces sit a few more minutes, and stir. Continue this until the onions are a pretty brown, but not caramelized.
Smoosh the onions to the edges of the pan and add the lamb.
Let the lamb sit undisturbed for 5 minutes.
Stir the onions and turn the lamb. Continue to sear the lamb for 4 1/2 minutes.
Remove lamb and larger pieces of onion to a platter and tent loosely with foil.
Add the garlic to the pan of drippings. Stir for 30 seconds.
Add the Madeira and tarragon, stirring to make sure you get all the nice browned bits in the pan. Simmer for 2 minutes to reduce a bit.
Pour the sauce into a small bowl and serve with the lamb.
Serve with mashed potatoes and baby broccoli.