Hearty Smothered Lamb Chops with Savory Gravy (Print Version)

Hearty Smothered Lamb Chops for Dinner - Discover tender lamb in a rich, savory gravy. A comforting meal perfect for family dinners or a special night in.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: High-Protein

# Ingredients:

→ Main Ingredients

01 - 4-6 lamb loin chops (about 1-inch thick, or shoulder chops)
02 - 2 tbsp olive oil
03 - 1 tbsp unsalted butter
04 - 1 yellow onion, finely diced
05 - 3 cloves garlic, minced
06 - 1/4 cup all-purpose flour
07 - 2 cups beef broth, low sodium

→ Flavor Boosters & Aromatics

08 - 1 tbsp Worcestershire sauce
09 - 1 tsp dried thyme
10 - 1/2 tsp dried rosemary
11 - 1 bay leaf
12 - 1/2 tsp smoked paprika

→ Seasoning & Finishing Touches

13 - Salt and freshly ground black pepper, to taste
14 - 2 tbsp fresh parsley, chopped (for garnish)

# Instructions:

01 - Okay, first things first, let's get those lamb chops ready for their close-up. Pat them super dry with paper towels; this is crucial for getting that amazing sear, trust me. Then, season both sides generously with salt and freshly cracked black pepper. Don't be shy here! This is where you build the initial layer of flavor. I usually do this on a cutting board, and yes, my counter gets a little messy, but it's all part of the process. Sometimes I even forget to pat them dry, and then I get less of a sear and more of a steam, which is fine, but not ideal for that gorgeous crust we're aiming for.
02 - Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add a tablespoon of olive oil and a pat of butter. Once it's shimmering, carefully place the lamb chops in the pan, making sure not to overcrowd it. You want space for them to brown, not steam! Sear for about 3-4 minutes per side until they're beautifully browned and crusty. This step locks in so much flavor. I once tried to fit too many in, and they just didn't get that golden color, which was a bit of a bummer. Remove the chops from the pan and set them aside on a plate; they don't need to be cooked through yet.
03 - Reduce the heat to medium. If there's not much fat left in the pan, add another tiny drizzle of olive oil or a small knob of butter. Add your finely diced yellow onion to the pan. Sauté for about 5-7 minutes, stirring occasionally, until they're softened and translucent. Then, toss in the minced garlic and cook for just another minute until it's fragrant. Oh, the smell at this point! It's absolutely heavenly and signals that something delicious is coming. Don't let the garlic burn; that's a mistake I've made before, and it turns bitter, ew.
04 - Sprinkle the flour over the softened onions and garlic. Stir it constantly for about 1-2 minutes, creating a roux. It should look like a thick paste and smell a little nutty. This is where the magic really begins for our Hearty Smothered Lamb Chops for Dinner! Slowly pour in the beef broth, whisking continuously to prevent any lumps. Add the Worcestershire sauce, dried thyme, rosemary, bay leaf, and smoked paprika. Bring the mixture to a gentle simmer, still whisking, until the gravy starts to thicken nicely. Season with a pinch more salt and pepper to taste. I always taste it at this point to adjust seasonings; it’s a game-changer.
05 - Return the seared lamb chops to the skillet, nestling them into the simmering gravy. Make sure they're mostly submerged in that glorious sauce. Cover the skillet, reduce the heat to low, and let it simmer gently for about 30-40 minutes, or until the lamb chops are incredibly tender and practically falling off the bone. The longer it simmers, the more the flavors meld and the lamb gets that melt-in-your-mouth texture. This is the part where I try (and usually fail) not to peek too much, letting the flavors develop undisturbed. Honestly, the anticipation is half the fun!
06 - Once the lamb chops are perfectly tender, remove the bay leaf from the gravy. Give the gravy a final taste and adjust any seasonings if needed. Sometimes I add a tiny splash more broth if it’s too thick, or let it reduce a bit more if it’s too thin. Garnish generously with fresh chopped parsley. Serve these Hearty Smothered Lamb Chops for Dinner immediately with your favorite sides. The lamb should be so tender, and the gravy so rich and savory, it's just pure comfort on a plate. It always looks so inviting, a real feast for the eyes and the stomach!

# Notes:

01 - Don't overcrowd the pan when searing, or you won't get that gorgeous crust. I learned this the hard way, trust me!
02 - This sauce actually tastes better the next day, so it's a fantastic make-ahead option. Just gently reheat on the stove.
03 - No lamb chops? Pork chops work beautifully here too. I've even done it with thick-cut chicken thighs in a pinch.
04 - Serve it over creamy mashed potatoes – the gravy is just begging for it. A little fresh parsley on top makes it look fancy!

# Tools You'll Need:

01 - Large heavy-bottomed skillet or Dutch oven
02 - whisk
03 - cutting board
04 - knife

# Nutrition Facts (Per Serving):

Calories: 550
Total Fat: 35g
Total Carbohydrate: 25g
Protein: 35g

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