Bacon-Wrapped Lamb Rib Chops Over Caramelized Caraway Onions
- 4 lamb rib chops, cut 1 1/4-inch thick
- Salt and pepper to taste
- 4 slices bacon
- Olive oil as needed
- 2 med red onion, thinly sliced
- 2 tsp fresh rosemary, chopped
- 1 tsp caraway seeds
- 1 Tbs sherry vinegar
- Season chops with salt and pepper.
- Wrap one bacon slice around each chop.
- In a large skillet over medium-high heat, brown chops in oil, seam-side down, 4 to 5 minutes per side; transfer to a large plate.
- Add onions, rosemary, and caraway seeds to the pan; cook until onions are soft, 4 to 5 minutes.
- Cover; cook over medium-low for 5 minutes.
- Serve chops over the caramelized onions.
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