Smothered Lamb Chops (Southern-Kiwi Style)
Smothered Lamb Chops (Southern-Kiwi Style)
Ingredients
For the Smothered Lamb Chops
- 4 lamb chops, bone-in, about 1-inch thick
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1/2 yellow onion, medium, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups beef broth, warm
- 2 fresh rosemary sprigs
- 1 tablespoon unsalted butter
For Serving (Optional)
- 2 pounds potatoes, for creamy mash
- 1 pound green beans, fresh or frozen, steamed
Instructions
- 1
Pat the lamb chops dry with paper towels. Season generously on both sides with salt, black pepper, and garlic powder. Ensure an even coating.
⏱️ 5 min
- 2
Heat the olive oil in a large, heavy-bottomed pan or cast-iron skillet over medium-high heat until shimmering. Carefully place the seasoned lamb chops in the hot pan, ensuring not to overcrowd. Sear for 3-4 minutes per side, until deeply golden brown and a crust has formed. Remove the seared lamb chops from the pan and set aside on a plate.
⏱️ 10 min
- 3
Reduce the heat to medium. Add the diced yellow onion to the same pan, scraping up any browned bits from the bottom with a wooden spoon. Sauté for 5-7 minutes until the onion softens and becomes translucent. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 4
Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a light roux.
⏱️ 2 min
- 5
Gradually whisk in the warm beef broth, a little at a time, ensuring no lumps form. Continue whisking until the gravy is smooth and begins to thicken slightly. Bring to a gentle simmer.
⏱️ 5 min - 6
Add the fresh rosemary sprigs and unsalted butter to the gravy. Stir until the butter has melted and is fully incorporated. Taste and adjust seasoning if needed.
⏱️ 2 min
- 7
Return the seared lamb chops to the pan, nestling them into the gravy. Ensure they are mostly submerged. If necessary, add a splash more beef broth to cover them adequately.
⏱️ 1 min
- 8
Cover the pan with a tight-fitting lid and reduce the heat to low. Let the lamb chops simmer gently for 1 to 1 1/2 hours, or until they are fork-tender. Check periodically to ensure the gravy is not drying out; add a little more broth if needed.
⏱️ 90 min
- 9
Once the lamb chops are tender, remove the rosemary sprigs. Serve immediately with creamy mashed potatoes and steamed green beans. Spoon plenty of the rich pan gravy over the chops and sides.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Smothered Lamb Chops (Southern-Kiwi Style)
For the Smothered Lamb Chops
- 4 lamb chops, bone-in, about 1-inch thick
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1/2 yellow onion, medium, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups beef broth, warm
- 2 fresh rosemary sprigs
- 1 tablespoon unsalted butter
For Serving (Optional)
- 2 pounds potatoes, for creamy mash
- 1 pound green beans, fresh or frozen, steamed
Instructions
- 1
Pat the lamb chops dry with paper towels. Season generously on both sides with salt, black pepper, and garlic powder. Ensure an even coating.
⏱️ 5 min - 2
Heat the olive oil in a large, heavy-bottomed pan or cast-iron skillet over medium-high heat until shimmering. Carefully place the seasoned lamb chops in the hot pan, ensuring not to overcrowd. Sear for 3-4 minutes per side, until deeply golden brown and a crust has formed. Remove the seared lamb chops from the pan and set aside on a plate.
⏱️ 10 min - 3
Reduce the heat to medium. Add the diced yellow onion to the same pan, scraping up any browned bits from the bottom with a wooden spoon. Sauté for 5-7 minutes until the onion softens and becomes translucent. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a light roux.
⏱️ 2 min - 5
Gradually whisk in the warm beef broth, a little at a time, ensuring no lumps form. Continue whisking until the gravy is smooth and begins to thicken slightly. Bring to a gentle simmer.
⏱️ 5 min - 6
Add the fresh rosemary sprigs and unsalted butter to the gravy. Stir until the butter has melted and is fully incorporated. Taste and adjust seasoning if needed.
⏱️ 2 min - 7
Return the seared lamb chops to the pan, nestling them into the gravy. Ensure they are mostly submerged. If necessary, add a splash more beef broth to cover them adequately.
⏱️ 1 min - 8
Cover the pan with a tight-fitting lid and reduce the heat to low. Let the lamb chops simmer gently for 1 to 1 1/2 hours, or until they are fork-tender. Check periodically to ensure the gravy is not drying out; add a little more broth if needed.
⏱️ 90 min - 9
Once the lamb chops are tender, remove the rosemary sprigs. Serve immediately with creamy mashed potatoes and steamed green beans. Spoon plenty of the rich pan gravy over the chops and sides.
⏱️ 5 min