Description
Tender, juicy, pan-seared lamb chops simmered in a tangy, savory gravy with onions, peppers, celery, and gold potatoes.
Ingredients
- 2 Lbs Lollipop Lamb Chops
- 1/2 Lb Yukon Gold or Red Potatoes, chopped
- 2 Tbs Olive Oil
- 1 Tbs Butter
- 1/4 Cup Onions, finely chopped
- 1/4 Cup Green Peppers, finely chopped
- 1/4 Cup Red Peppers, finely chopped
- 1/4 Cup Celery, finely chopped
- 2 Tsps Minced Garlic
- 1–1/2 Tsp Salt
- 1 Tsp Paprika
- 1 Tsp Garlic
- 1 Tsp Onion
- 1 Tsp Italian Seasoning
- 1/4 Tsp Thyme
- 1/4 Tsp Black Pepper
- Parsley
For The Gravy
- 2 Cups Chicken Broth
- 1/4 Cup Apple Cider Vinegar
- 1/4 Cup White Cooking Wine
- 3 Tbs All Purpose Flour
Instructions
- Season the lamb chops with half of the seasonings.
- Chop the vegetables into small pieces.
- Rinse the potatoes well, then chop them in half.
- In a bowl, combine the broth, vinegar, wine, and flour until well dissolved.
- Place a large skillet over medium-high heat and add in the butter.
- Add in the vegetables, minced garlic, and saute for 2-3 minutes, then remove.
- Add in the olive oil and the lamb chops, and sear on each side for 3-4 minutes, then set aside.
Remove any burnt bits or remnants that may be left in the skillet or clean it out. - Add the lamb chops, vegetables, and potatoes to the skillet.
- Add in the slurry and cover with a lid, leaving a crack on the side.
- Cook over medium heat for about an hour or until tender.
