This braised lamb chop recipe uses lamb loin chops for a meatier dinner! The creamy onion gravy is about as good as it gets!
Scale
Ingredients
- 6 lamb (loin) chops
- 1/4 cup canola or vegetable oil
- Kosher salt, black pepper and garlic powder for seasoning the lamb chops
- 2 tablespoons butter
- 3 cups sliced onions
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1 cup beef broth
- 1 (12 ounce can) dark beer
- 1/4 cup heavy cream
- Chopped parsley for garnish
Instructions
- Preheat the oven to 350 degrees.
- Season the lamb chops generously with the salt, pepper and garlic powder.
- Add the oil to a cast iron skillet (or dutch oven) and heat over high heat. Once the oil is hot, add the lamb chops and sear for 5 minutes on each side until browned. Remove the lab chops to a plate and cover with foil.
- Add the butter to the skillet, let melt and then add the onions along with the 1/2 teaspoon of salt. Stir often and cook over medium-low heat for 15-20 minutes until the onions have softened.
- Pour in the beer and let cook down for 2-3 minutes, then add the broth.
- Place the lamb chops back into the skillet, turning to coat in the broth and beer. Cover and place in the oven for 1 1/2 to 2 hours until tender.
- Remove the skillet from the oven, take the chops out and place on a serving platter.
- Stir the cream into the sauce and place the pot over a burner on medium heat.
- Bring the gravy to a boil and let thicken and reduce for 5 minutes. You can add a cornstarch mixture (see note) to thicken the gravy more if you like.
- Pour the gravy over the lamb chops and garnish with chopped parsley if desired.
Recipe Notes
If you want to thicken the gravy more, whisk together 2 teaspoons of cornstarch and 2 teaspoons of water then whisk into the gravy. Bring to a boil to fully thicken.
If using Wondra Flour you can just add it right to the gravy and whisk until desired thickness.
- Category: Dinner
- Method: Oven / Stove Top
- Cuisine: American
