Grilled Marinated Lamb Chops With Creamy Parmesan Onions

• 8 lamb rib chops, thick cut (I also like the French cut if possible, my local grocery store butcher will French cut them for me f)
• 1 tablespoon of olive oil to grill the lamb chop
• 14 cup olive oil
• 2 tablespoons lemon juice
• 1 cup crushed tomatoes (just plain tomatoes)
• 1 tablespoon whole grain mustard (you could use dijon, but whole grain really is best)
• 14 cup fresh rosemary, rough chopped
• 3 teaspoons garlic, minced
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 12 cup veal stock (beef stock or broth will work just fine)
• 14 cup white wine (dry white wine)
• 1 teaspoon tomato paste (I love those tubes ... they work so good and they are available at almost any major grocery store th)
• 3 large onions, rough chopped (Vidalia or other sweet onions)
• 2 tablespoons butter
• 2 tablespoons flour
• 1 teaspoon garlic, minced
• 1 14 cups milk (no low fat)
• 1 pinch nutmeg
• salt
• pepper
• 14 cup parmesan cheese, grated for a topping

1. Lamb Chops and Marinade -- Mix the olive oil, lemon juice, tomatoes, rosemary, mustard, garlic, salt and pepper in a large baggie and shake and mix well.
2. Add the lamb chops and let marinade all night and the next day.
3. At least 8 hours.
4. Then remove from the refrigerator and set on the counter to bring to room temp before grilling.
5. Now we can make the onions.
6. Onions -- Bring a large pot of salted water (just enough to cover the onions) up to boil and add the onions.
7. Boil for 8-10 minutes until tender.
8. Make sure to reserve 1/4 of the liquid for the sauce then drain the onions.
9. Cream sauce -- In a small pot, add the butter and melt, then stir in the garlic and cook just a minute.
10. Add in flour and cook one more minute.
11. Don't let the flour brown.
12. Add in the onion water and then the milk slowly and whisk as you go over medium heat.
13. Season with the nutmeg, salt and pepper and slowly bring up to a medium boil until the sauce thickens.
14. Bake -- In a 8x8" baking dish, spray with Pam or a non sick spray and add the onions.
15. Top with the sauce and then the parmesan cheese.
16. Bake in a 375 degree oven for about 20-30 minutes uncovered until lightly brown on the top.
17. Sauce -- In a small sauce pan, add the veal or beef stock, white wine and tomato paste and cook on medium low heat until it reduces by about half.
18. Just let it simmer as the potatoes cook and you grill the lamb.
19. Grilling -- As the onions bake, heat up your outside grill, or grill pan.
20. You could also use a cast iron skillet or a stainless pan.
21. First remove some of the marinade from the chops.
22. I just use a flat knife to scrape off the extra marinade, then discard the marinade.
23. We won't be using that.
24. I add just a tablespoon of olive oil to the pan or grill.
25. The lamb chops don't take long about 3-4 minutes per side for medium rare.
26. I remove at 140 and then let set covered 5-7 minutes for perfectly medium rare chops.
27. Plating -- Just add some of the creamy onions on your plate and top with a couple of the grilled chops and then drizzle just a couple of teaspoons of the beef, wine and tomato sauce over the chops.
28. Add a nice salad or a green vegetable and that is a 5 star menu.

chops, olive oil, olive oil, lemon juice, tomatoes, whole grain mustard, fresh rosemary, garlic, kosher salt, ground black pepper, veal stock, white wine, tomato paste, onions, butter, flour, garlic, milk, nutmeg, salt, pepper, parmesan cheese

Taken from www.food.com/recipe/grilled-marinated-lamb-chops-with-creamy-parmesan-onions-393929 (may not work)