Smothered Lamb Chops: Rich, Tender, Homestyle Dinner (Print Version)

Smothered Lamb Chops are a comforting meal. Master this rich, tender, flavorful dish with personal tips and tricks for a perfect homestyle dinner.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 1 Hour 15 Minutes minutes
Total Time: 21 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Contains Meat

# Ingredients:

→ Main Players

01 - 4-6 lamb chops (shoulder or loin, about 1-1.5 lbs total)
02 - 1 large yellow onion, chopped
03 - 4 cloves garlic, minced
04 - 2 cups beef broth
05 - 1/4 cup all-purpose flour

→ Flavor Foundation

06 - 1 tsp dried thyme
07 - 1/2 tsp smoked paprika
08 - 1 tbsp Worcestershire sauce
09 - 1 bay leaf

→ Pantry Staples

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

→ Garnish & Toppings

12 - 2 tbsp fresh parsley, chopped

# Instructions:

01 - Pat those lamb chops dry, seriously dry, or they won't get that beautiful crust. Season them generously with salt and pepper. Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat with a good glug of olive oil. Once shimmering, sear the chops for about 3-4 minutes per side until they’re deeply browned. This step is where so much flavor starts to build; don't rush it! I always get a bit messy here with splatters, but it's worth it for that crust. Remove them and set aside.
02 - Lower the heat to medium. Add the chopped onion to the pot, stirring occasionally until it softens and starts to turn translucent, about 5-7 minutes. Scrape up any browned bits from the bottom – that's pure flavor, hon! Then, stir in the minced garlic and cook for just another minute until fragrant. Don't let it burn; I've done that before, and burnt garlic is just sad. This aroma, though, oh my goodness, it smells like comfort already.
03 - Sprinkle the flour over the softened onions and garlic. Stir constantly for 1-2 minutes, letting it cook into a light roux. This removes that raw flour taste, which you absolutely want to avoid. Next, slowly whisk in the beef broth, making sure to get rid of any lumps. Add the dried thyme, smoked paprika, Worcestershire sauce, and the bay leaf. Bring the mixture to a gentle simmer, stirring until the gravy starts to thicken slightly.
04 - Carefully return the seared lamb chops to the pot, nestling them down into that gorgeous gravy. Make sure they're mostly submerged. If your pot is too small, you might need to do this in batches or use a wider one. I once crammed too many in, and they didn't cook evenly, which was a bummer. Reduce the heat to low, cover the pot tightly, and let it simmer for at least 1 hour, or until the lamb is incredibly tender.
05 - After about an hour, check the lamb chops. They should be fork-tender, practically falling off the bone. If they're not quite there, give them another 15-30 minutes, checking periodically. Taste the gravy and adjust the seasoning as needed with more salt and pepper. Sometimes it needs a little more Worcestershire, too, depending on the broth. This is where you make it *your* perfect smothered lamb chops.
06 - Once the lamb chops are melt-in-your-mouth tender, remove the bay leaf – don't forget it! Ladle the Smothered Lamb Chops and plenty of that rich gravy over your chosen sides. A sprinkle of fresh chopped parsley just before serving adds a lovely freshness and makes it look all fancy, even if you just threw it together for a weeknight. The smell of this dish filling the kitchen is just pure happiness, honestly.

# Notes:

01 - Don't overcrowd the pan when searing the lamb chops; working in batches ensures a beautiful crust, not steamed meat.
02 - This dish tastes even better the next day, so consider making it ahead! Just reheat gently on the stovetop.
03 - If you don't have beef broth, chicken broth works in a pinch, though the flavor will be a bit lighter.
04 - A dollop of sour cream or a splash of heavy cream stirred into the gravy at the end adds a touch of creamy richness.

# Equipment Needed:

01 - Large Dutch oven or heavy-bottomed pot
02 - whisk
03 - tongs

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 15-20g
Protein: 35-45g

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