Hearty Smothered Lamb Chops with Creamy Gravy (Print Version)

Hearty Smothered Lamb Chops Recipe - Tender lamb chops, slow-simmered in a rich, savory gravy. A comforting, easy weeknight meal that warms the soul.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 90 Minutes minutes
Total Time: 110 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Meat, Dairy (optional)

# Ingredients:

→ Lamb & Base

01 - 4-6 lamb chops (shoulder or loin, about 1-inch thick)
02 - 2 tbsp olive oil
03 - 2 tbsp unsalted butter
04 - Salt and freshly ground black pepper, to taste

→ Flavor Enhancers

05 - 1 large yellow onion, chopped
06 - 4 cloves garlic, minced
07 - 4 sprigs fresh thyme

→ Gravy Essentials

08 - 3 tbsp all-purpose flour
09 - 3 cups beef broth (low sodium preferred)
10 - 1 tbsp Worcestershire sauce

→ Finishing Touch

11 - Fresh parsley, chopped (for garnish, optional)

# Instructions:

01 - First things first, pat those lamb chops super dry with paper towels. This is CRITICAL for a good sear, trust me. Season them generously with salt and pepper, then dredge them lightly in flour, shaking off any excess. In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of olive oil and a knob of butter over medium-high heat. Once shimmering, add the chops in batches, careful not to overcrowd the pan. Sear them for about 3-4 minutes per side until they're beautifully golden brown. This step builds so much flavor, you can practically smell the deliciousness starting already. Remove the chops and set them aside on a plate; don't worry if they're not cooked through, they'll finish in the gravy!
02 - Reduce the heat to medium. Add the remaining olive oil and butter if needed, then toss in your chopped onion. Sauté, stirring occasionally, until the onions are soft and translucent, about 5-7 minutes. This is where the magic starts to happen; the onions soak up all those browned bits from the lamb, creating a fantastic foundation. Next, add the minced garlic and cook for another minute until fragrant. Don't let it burn, though; that's a mistake I've made before, and burnt garlic is just sad. Stir in a tablespoon of flour and cook for another minute, letting it absorb all those lovely flavors and create a roux for our gravy.
03 - Slowly pour in the beef broth, whisking constantly to prevent lumps. Add the Worcestershire sauce and a few sprigs of fresh thyme. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot. This is where all those hidden flavors come alive! Let it bubble for a few minutes until the gravy starts to thicken slightly. The aroma filling your kitchen right now? That's pure comfort, my friend. Give it a taste and adjust the seasoning if you think it needs a little more salt or pepper. This gravy is everything, so make it perfect for you.
04 - Carefully return the seared lamb chops to the pot, nestling them down into the simmering gravy. Make sure they're mostly submerged; we want them to get all cozy in there. Bring the gravy back to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook. I usually let mine go for at least 1 to 1.5 hours, or even longer if I have the time. The longer it simmers, the more tender those chops get, and the more the flavors meld. Honestly, I always peek at it after an hour, and the smell just makes me so impatient!
05 - After about an hour, check the lamb chops for tenderness. They should be fork-tender, practically falling off the bone if you used shoulder chops. If they're not quite there yet, just pop the lid back on and let them simmer for another 15-30 minutes. Sometimes, if my kitchen is a bit cooler, it takes a little longer. Don't rush it; patience is key here. If the gravy seems too thick, you can always add a splash more beef broth. If it's too thin, simmer it uncovered for a bit to reduce. It's your kitchen, your rules!
06 - Once the lamb chops are perfectly tender and the gravy is rich and thick, remove the thyme sprigs. I like to give the gravy one last taste test and maybe a tiny sprinkle of fresh parsley for a bit of color, though that's totally optional. Dish out those incredible Hearty Smothered Lamb Chops with plenty of that glorious gravy spooned over top. They should look perfectly browned, glistening with that amazing sauce, and just begging to be eaten. It’s truly a sight to behold, and the taste is even better! Get ready for some serious comfort food happiness.

# Notes:

01 - Sear those chops until they're golden, hon; it locks in all that juicy goodness.
02 - This gravy actually tastes better the next day, trust me. Make a big batch!
03 - Ran out of beef broth once, used chicken broth, and it worked surprisingly well, just a lighter flavor.
04 - Serve these with creamy mashed potatoes to soak up every drop of that incredible gravy.

# Equipment Needed:

01 - Large heavy-bottomed pot or Dutch oven
02 - tongs
03 - whisk
04 - cutting board
05 - knife

# Nutrition (Per Serving):

Calories: 650 kcal
Total Fat: 45g
Total Carbohydrate: 20g
Protein: 40g

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