Lamb Chops With Vegetable Gravy
- Reviews 1
Ready In: 1 hr 25 mins
Serves: 6
Ingredients
- 6 shoulder lamb chops, 3/4 " thick (I've used loin lamb chops too)
- 1⁄4 teaspoon pepper (to taste)
- 3⁄4 teaspoon salt (to taste)
- 3 tablespoons flour
- 1⁄4 cup canola oil or 1⁄4 cup olive oil
- 1 cup carrot, chopped
- 1⁄2 cup onion, chopped
- 1⁄2 cup celery, chopped
- 1 garlic clove, minced
- 1⁄2 cup dry red wine
- 2 tomatoes, peeled, seeded and diced
- 1 beef bouillon cube
- 1 bay leaf
- 1⁄2 teaspoon thyme leaves
- 1⁄4 teaspoon ground allspice
Directions
- Sprinkle chops with salt & pepper and dredge in flour.
- In a 12" skillet over med-high heat add oil and brown chops a few at a time until browned on both sides. Remove to a warm platter.
- Now in drippings cook carrot, onion, celery, and garlic 5 minutes
- Add wine , tomatoes, boullion, bay, thyme, and allspice.
- Add chops.
- Bring to a boil, reduce heat to low and simmer 50 minutes or until chops are tender, turning once.
- Remove bay leaf and any bones that are loose.
- Remove chops to serving platter.
- Pour veggie mixture into the blender, skim fat, blend until smooth ( the kids will never know!) Return to pan and give a quick boil to thicken. An immersion blender works well here.
- Enjoy!
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