-
1
Preheat the oven to 400.
-
2
Season the lamb chops with salt and pepper.
-
3
Heat 1 tablespoon of the olive oil in a large skillet.
-
4
When the oil is almost smoking, add 4 of the chops and brown on both sides over moderately high heat, about 3 minutes per side.
-
5
Transfer the chops to a rimmed baking sheet and repeat with the remaining 1/2 tablespoon of oil and the remaining chops.
-
6
Add the onions to the skillet and cook over moderately high heat until browned, about 2 minutes per side.
-
7
Add 1 1/2 cups of the water, cover and simmer over low heat until the onions are tender, about 8 minutes.
-
8
Add the garlic shoots, cover and cook for 3 minutes.
-
9
Season with salt and pepper, cover and remove from the heat.
-
10
In a small bowl, mix the honey with the mustard, parsley, tarragon, thyme and rosemary.
-
11
Brush the honey mustard on the chops and roast them for 7 minutes, or until an instant-read thermometer inserted in the center of a chop registers 125 for medium-rare meat.
-
12
Transfer the chops to a warm platter and cover loosely with foil.
-
13
Set the baking sheet over 2 burners on moderate heat.
-
14
Add the remaining 1/2 cup of water and bring to a boil, scraping up the browned bits from the bottom of the baking sheet.
-
15
Add the pan juices to the onions and reheat them.
-
16
Set the lamb chops on plates and serve with the onions and pan juices.
