Smothered Lamb Chop Casserole with Creamy Scalloped Potatoes (Print Version)

Smothered Lamb Chop Casserole - Tender lamb, creamy scalloped potatoes baked together for a comforting, easy family meal.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 1 Hour 15 Minutes minutes
Total Time: 31 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Meat-Eater Friendly

# Ingredients:

→ Main Ingredients

01 - 6-8 lamb loin chops (about 2-2.5 lbs total)
02 - 2 lbs Russet or Yukon Gold potatoes, peeled and thinly sliced (about 1/4-inch)
03 - 1 large yellow onion, thinly sliced
04 - 4 cloves garlic, minced
05 - 2 cups heavy cream
06 - 1 cup whole milk
07 - 2 cups beef broth

→ Flavor Boosters

08 - 2 tbsp all-purpose flour
09 - 2 sprigs fresh rosemary, leaves chopped
10 - 4 sprigs fresh thyme, leaves chopped
11 - 1/2 cup grated Parmesan cheese, plus more for topping

→ Seasonings & Pantry Staples

12 - 2 tbsp olive oil
13 - Salt, to taste
14 - Freshly ground black pepper, to taste

# Instructions:

01 - First things first, pat those lamb chops super dry! Seriously, it makes all the difference for a good sear. Heat a tablespoon of olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Season the chops generously with salt and pepper, then sear them for about 2-3 minutes per side until they're beautifully browned. You want that gorgeous crust! This is where the kitchen starts to smell absolutely amazing, a preview of the deliciousness to come. Don't crowd the pan, or they'll steam instead of sear. My mistake once, oops!
02 - Remove the seared lamb chops and set them aside. Reduce the heat to medium. Add the sliced onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Then, stir in the minced garlic and cook for another minute until fragrant. Don't let it burn! I've definitely scorched garlic before and had to start over – a real bummer. This step is where all those incredible foundation flavors for your Smothered Lamb Chop Casserole come together, hon.
03 - Sprinkle the flour over the cooked onions and garlic. Stir it in and cook for 1 minute, creating a roux. Slowly, gradually, whisk in the beef broth until smooth, then do the same with the whole milk and heavy cream. Add the fresh rosemary and thyme. Bring the mixture to a gentle simmer, stirring constantly, until the sauce thickens slightly. Season with salt and pepper to taste. You're looking for a velvety texture here, not too thick, not too thin. This is the heart of your Smothered Lamb Chop Casserole, so take your time!
04 - Preheat your oven to 375°F (190°C). Grab your potatoes, thinly sliced – I mean, really thin, like a quarter-inch or less. I always try to get them uniform, but honestly, a few thicker ones just add character, right? Arrange about half of the sliced potatoes in the bottom of your oven-safe pot, overlapping them slightly. Pour about half of the creamy sauce over the potatoes, making sure to spread it evenly. Sprinkle with a little Parmesan cheese. This layer is crucial for tender, creamy potatoes.
05 - Nestle the seared lamb chops on top of the first layer of potatoes and sauce. Then, arrange the remaining sliced potatoes over the lamb chops, again overlapping them. Pour the rest of the creamy sauce over the second layer of potatoes, ensuring everything is well covered. Sprinkle with the remaining Parmesan cheese. Sometimes, I add a few extra sprigs of fresh rosemary on top for presentation. It just looks so inviting!
06 - Cover the pot with a lid or foil and bake for 45 minutes. Then, remove the lid or foil and continue baking for another 25-35 minutes, or until the potatoes are tender (test with a fork!) and the top is golden brown and bubbly. The sauce should be rich and thick, and the lamb chops fall-apart tender. The aroma filling your kitchen at this point is just heavenly, honestly. Let it rest for a few minutes before serving; it helps the sauce set beautifully.

# Notes:

01 - Always pat your lamb chops dry before searing for that perfect crust - I learned this the hard way with soggy results!
02 - Don't rush the sauce-making; whisk slowly to avoid lumps, a mistake I made once that led to a very lumpy casserole.
03 - Thinly slice your potatoes uniformly for even cooking; thicker slices mean some will be al dente, which is not ideal for this dish.
04 - Add a pinch of nutmeg to the cream sauce; it really enhances the savory notes without being overpowering.

# Equipment Needed:

01 - Large oven-safe pot or Dutch oven
02 - Sharp knife
03 - Whisk

# Nutrition (Per Serving):

Calories: 750 kcal
Total Fat: 55g
Total Carbohydrate: 35g
Protein: 30g

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