Tender Smothered Lamb Chops Recipe: A Flavorful Weeknight Meal (Print Version)

Smothered Lamb Chops Recipe: Tender, delicious lamb in a rich gravy. Learn my familys comforting secret, with tips & tricks (and maybe a mishap!).

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 75 Minutes minutes
Total Time: 95 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Meat

# Ingredients:

→ Main Ingredients

01 - 4-6 lamb shoulder chops (about 1-inch thick)
02 - 2 tablespoons olive oil
03 - 1 large yellow onion, chopped
04 - 4 cloves garlic, minced
05 - 1/4 cup all-purpose flour
06 - 3 cups low-sodium beef broth
07 - 1 tablespoon Worcestershire sauce
08 - 2 tablespoons butter

→ Flavor Boosters

09 - 1 teaspoon dried thyme
10 - 1/2 teaspoon dried rosemary
11 - 1 bay leaf
12 - Salt, to taste
13 - Black pepper, to taste

→ Finishing Touches

14 - 2 tablespoons fresh parsley, chopped

→ Optional Extras

15 - 1 cup sliced cremini mushrooms
16 - 1/2 cup dry red wine

# Instructions:

01 - Okay, first things first! Pat those lamb chops super dry with paper towels; this is crucial for a good sear. Season them generously with salt and pepper. Heat your olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once it’s shimmering, carefully place the chops in the pan, making sure not to overcrowd it – you might need to do this in batches. I always have to remind myself not to touch them for a few minutes! Sear for about 3-4 minutes per side until they're beautifully golden brown and crusty. This step builds so much flavor, you can practically smell the deliciousness starting already. Transfer the seared chops to a plate and set aside.
02 - Reduce the heat to medium. Add the butter to the same skillet, scraping up any delicious browned bits from the bottom – that's pure flavor, don't waste it! Toss in your chopped onion and, if you're using them, the sliced mushrooms. Sauté for 5-7 minutes until the onions are softened and translucent, and the mushrooms have given up some of their liquid. Then, add the minced garlic and cook for another minute until fragrant. Oh, that smell! It’s the best part of cooking, honestly. Just be careful not to burn the garlic; it turns bitter quickly, a mistake I've made more times than I care to admit.
03 - Sprinkle the flour over the sautéed onions and garlic. Stir constantly for about 1-2 minutes, letting the flour cook out a bit. This is where you're making a roux, which will thicken our gravy. It'll look a little pasty, but that's what we want! Then, if you're using red wine, pour it in and scrape the bottom of the pan to deglaze, letting it bubble and reduce for a minute. This adds such a wonderful depth. I love watching it sizzle and knowing all those flavors are melding!
04 - Gradually whisk in the beef broth, a little at a time, making sure to smooth out any lumps. Stir in the Worcestershire sauce, dried thyme, dried rosemary, and the bay leaf. Bring the mixture to a gentle simmer, stirring occasionally, until the gravy starts to thicken. This usually takes about 5-7 minutes. It should coat the back of a spoon. If it's too thick, add a splash more broth; too thin, let it simmer a bit longer. Don't stress too much, it's pretty forgiving!
05 - Carefully nestle the seared lamb chops back into the gravy, along with any juices that accumulated on their plate. Make sure they're mostly submerged in that glorious sauce. Reduce the heat to low, cover the skillet, and let it simmer gently for 45-60 minutes, or until the lamb chops are incredibly tender and practically falling off the bone. I like to flip them once halfway through to ensure they're thoroughly smothered. This is the part where your kitchen starts smelling absolutely divine, honestly, it's worth the wait!
06 - Once the lamb is fork-tender, remove the skillet from the heat. Take out the bay leaf – you don't want to bite into that! Taste the gravy and adjust the salt and pepper if needed. Stir in the fresh chopped parsley right before serving for a burst of color and fresh flavor. Serve these Smothered Lamb Chops hot, with plenty of that rich, savory gravy spooned generously over everything. It should look saucy, inviting, and utterly irresistible. I always serve mine with a side that can really soak up every last drop of that amazing sauce!

# Notes:

01 - Searing the chops just right is key for flavor, don't rush it!
02 - Leftovers keep well for a few days, but the gravy is best fresh.
03 - No lamb chops? Pork chops work wonderfully in a pinch, I've done it!
04 - Serve these with creamy mashed potatoes to soak up all that incredible gravy.

# Equipment Needed:

01 - Large heavy-bottomed skillet or Dutch oven
02 - Tongs
03 - Whisk
04 - Cutting board
05 - Knife

# Nutrition (Per Serving):

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

Back