Sauté lamb chops with balsamic vinegar and rosemary served with onions

Delicious and tender lamb chops for a leisure meal. Enjoy it with some brown beer which will balance nicely the greasiness of the lamb. Ideally serve with green salad and mash or fried potatoes

Recipe of Argyro Barbarigou,
a prominent Head Cook

"Gastronomos" magazine of "KATHIMERINI" newspaper (2008)

Ingredients (for 4 people):
1Kg of lamb chops
3/4 tea-cup of balsamic vinegar
4 medium red onions
1 sprig of fresh rosemary (or 1 tbsp of dried, well crushed)
salt
pepper

Method:
Peel the onions of their outer leaves. Deeply score with a sharp knife (vertically) into 4 pieces, making sure to leave the joint of the onions (the "eye" of the onion) intact. You do this, simply, to help the onions to keep their shape during cooking.

Put a non-stick and low pot to warm on high heat without any fat in. Put the chops in, covering the bottom of the pot, and cook for 2-3 minutes on each side.

Add the onions and sauté in the fat the meat released for about 3-4 minutes, until they start getting coloured. Season with salt and pepper, add the rosemary and pour over with the vinegar.

Turn the heat to medium and cook the food for 4-5 minutes or until the sauce starts thickening. Discard the sprig in case you used fresh rosemary.

Serve immediately along with the onions and pouring over with the sauce.