Heat the olive oil in a large pan over medium heat. Add the red onions. Do not stir. Let the onions turn light brown, then turn and brown on the other side. When the onions are almost done, add the balsamic vinegar and orange rind. Cook for 2 to 3 minutes, until the liquid is almost gone. Remove the onion confit and set aside.

Preheat the oven broiler. Season the lamb chops with black pepper and olive oil and place on a roasting rack in the oven. Cook 12 to 16 minutes, or until the lamb is done. Serve lamb chops topped with onion confit immediately.

This recipe yields 4 servings. Serving size: 1 chop.

Exchanges Per Serving: 2 1/2 Lean Meat, 2 Fat, 2 Vegetable.

Nutrition Facts: Calories 281; Calories from Fat 156; Total Fat 17g; Saturated Fat 7g; Cholesterol 64mg; Sodium 57mg; Carbohydrate 14g; Dietary Fiber 3g; Sugars 9g; Protein 18g.