Granny's Slow-cooked Sunday Smothered Lamb Chops

Total Time: 1 hr 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 4 lamb loin chops with bone (each 1 1/2-inches thick)
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 1/3 cup all-purpose flour
• 1/3 cup canola oil or 1/3 cup other neutral oil
• 2 yellow onions, thinly sliced
• 3 tablespoons finely chopped garlic
• 1 cup chicken stock (homemade or store bought, unsalted)
• 1 cup water
• 2 tablespoons worcestershire sauce
• 1 tablespoon vinegar or 1 tablespoon cider vinegar
• 1 teaspoon dijon mustard
• 1 teaspoon molasses
• 1 teaspoon ground allspice

Recipe

• 1 rinse the lamb chops and pat dry with paper towels. sprinkle salt and pepper over chops, then dredge in flour to lightly coat. reserve the remaining flour.
• 2 in large, deep skillet, heat oil over medium heat. add two of the lamb chops and cook, turning once until well browned, about 5 minutes per side. transfer the chops to a plate. repeat with remaining chops.
• 3 add onions and garlic to the fat in the pan and cook, stirring, for 1 minute. reduce the heat to low and add reserved flour. cook, stirring, until it begins to brown, about 8 minutes.
• 4 in a small bowl combine the stock, water, worcestershire, vinegar, mustard, molasses and allspice. add to pan and stir until well incorporated. bring to a boil, then reduce the heat to maintain a simmer. return the lamb chops and their accumulated juices to the pan.
• 5 cover and simmer until the chops are very tender, about 45 minutes, turning the chops halfway through cooking. serve hot.