Hearty Smothered Lamb Chop Scalloped Potato Casserole (Print Version)

Smothered Lamb Chop Scalloped Potato Casserole: Layers of tender lamb & creamy potatoes baked into a comforting family meal. Make it tonight!

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 75 Minutes minutes
Total Time: 100 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Meat, Dairy

# Ingredients:

→ The Main Players

01 - 6-8 bone-in lamb shoulder chops (about 1.5 lbs total)
02 - 4-5 medium Russet potatoes, peeled and thinly sliced
03 - 1 large yellow onion, thinly sliced

→ The Creamy Sauce Crew

04 - 2 cups heavy cream
05 - 1 cup chicken broth

→ Flavor Boosters

06 - 4 cloves garlic, minced
07 - 2 sprigs fresh rosemary, leaves chopped (about 1 tbsp)
08 - 1 tbsp fresh thyme leaves

→ Finishing Touches

09 - Salt and freshly ground black pepper, to taste
10 - 2 tbsp olive oil

# Instructions:

01 - First things first, get those lamb chops ready. Pat them super dry with paper towels; this is crucial for a good sear! Season them generously with salt and pepper. Heat a splash of olive oil in a large oven-safe skillet over medium-high heat. When it's shimmering, sear the chops for about 2-3 minutes per side until they’re beautifully golden brown. This step builds so much flavor, honestly, don't skip it! Remove the chops and set them aside. The aroma filling your kitchen right now? That’s the start of something amazing.
02 - In the same skillet (don't clean it, those browned bits are flavor!), add a little more olive oil if needed. Toss in your sliced yellow onion and cook until it's softened and slightly translucent, about 5-7 minutes. Then, stir in the minced garlic, fresh rosemary, and thyme. Let that cook for just another minute until fragrant – you'll smell it, and it's heavenly! This blend of aromatics is key to our Smothered Lamb Chop Scalloped Potato Casserole, building a deep, savory base. I always try to get the onions a little golden, it adds so much sweetness.
03 - Pour in the chicken broth and heavy cream into the skillet with the aromatics. Bring it to a gentle simmer, stirring constantly. Season with salt and pepper to taste. Let it bubble for just a few minutes to slightly thicken. This is the heart of your Smothered Lamb Chop Scalloped Potato Casserole, so make sure it tastes good! I always taste it here and adjust seasonings; sometimes I add a tiny pinch of nutmeg, shhh! It really elevates the creaminess. Make sure it's not too thick or too thin, it should coat the back of a spoon.
04 - While your sauce is simmering, get those potatoes sliced thin. A mandoline makes this super easy and consistent, but a sharp knife works too – just be careful! I always forget to salt the water if I'm pre-boiling potatoes for other dishes, but for this, we layer them raw. Arrange about a third of the potato slices in the bottom of your skillet, overlapping them slightly. This forms the first cozy layer for our Smothered Lamb Chop Scalloped Potato Casserole.
05 - Place the seared lamb chops on top of the first layer of potatoes. Ladle about half of your creamy sauce over the lamb and potatoes, making sure everything is well coated. Arrange the remaining potato slices on top of the lamb, creating another neat layer. Pour the rest of the creamy sauce over the potatoes, ensuring every bit is drenched. I usually give the skillet a little shake to make sure the sauce settles into all the nooks and crannies. This is where the magic really starts to come together, visually!
06 - Cover the skillet tightly with foil and bake in a preheated oven at 375°F (190°C) for 45 minutes. Then, remove the foil and bake for another 20-30 minutes, or until the potatoes are fork-tender and the top is beautifully golden brown and bubbly. The smell that fills your kitchen at this point? Pure comfort. Let it rest for 10-15 minutes before serving to let the sauce set. This Smothered Lamb Chop Scalloped Potato Casserole should be bubbling, golden, and utterly irresistible!

# Notes:

01 - Always pat lamb chops super dry before searing for the best crust and flavor.
02 - Leftovers are fantastic, but don't try freezing this one; the potatoes get weird.
03 - If you don't have fresh herbs, a teaspoon of dried rosemary and thyme can work, but fresh is better.
04 - Serve with a crisp green salad to cut through the richness; it's a perfect balance!

# Equipment Needed:

01 - Large oven-safe skillet or 9x13 inch baking dish
02 - Mandoline (optional)
03 - Cutting board
04 - Sharp knife

# Nutrition (Per Serving):

Calories: 650-700
Total Fat: 45-50g
Total Carbohydrate: 35-40g
Protein: 35-40g

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