Lamb Chops and Caramelised Onions
Simple and quick to cook, caramelised onions are the perfect foil for lamb chops. We used red onions to give the dish a splash of colour.
Caramelisation consists of two basic processes which occur simultaneously during cooking. The oxidisation of sugar gives the ingredients a brown colour and lots of nutty and caramel flavours. At the same time, the cooking process releases water as steam which thickens the resulting mixture.
Ingredients for Caramelised Onions and Lamb Chops
Four lamb chops
Two medium red onions
15 grams / ½ oz butter
One garlic clove
Half a tablespoon soft brown sugar
50ml / 2fl oz balsamic vinegar
Three tablespoons olive oil
Slice the onions. Don't chop them up small.
It's not too important to keep to the exact ingredient amounts.
The taste of the caramelised onions depends a lot on the freshness of the onions and the type of Balsamic vinegar used. Each time we cook this recipe, the taste is slightly different.
Turn on the grill to a medium heat.
Pour the butter and oil into a frying pan and turn to a medium heat. When the butter has melted add the onions and stir frequently for 10 minutes.
Start the lamb chops under the grill and cook for around 15 minutes. Turn them once during cooking.
Caramelising Red Onions
Continue frying the onions for another 5 minutes until they begin to caramelise.
Add the garlic, Balsamic vinegar and sugar. Continue frying the onions (stir continuously) for another 10 minutes until most of the Balsamic vinegar has evaporated. Serve with the lamb chops immediately. Vegetables can be added if needed.
Lamb Chops and Caramelised Onions