Lamb Chops Braised In Milk

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

Ingredients

• Servings: 4
• 4 lamb chops, thick-cut (2 lamb steaks also work, but tend to be fattier)
• 3 tablespoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon granulated onion
• 1/2 teaspoon garlic and herb seasoning (or create your own mix)
• 1/2 teaspoon dried oregano
• fresh rosemary, 2 short sprigs (1 tsp dried is okay)
• 2 tablespoons garlic, minced (i use pre-minced refrigerated product)
• 8 large button mushrooms, sliced
• 2 tablespoons butter
• 2 tablespoons olive oil (i use roasted garlic olive oil)
• 2 cups milk, divided (2% or whole)
• chopped parsley (to garnish) (optional)
• chopped scallion (to garnish) (optional)

Recipe

• 1 combine flour, salt, pepper, granulated onion and garlic, and herb seasoning in a zip-lock bag, add chops, and shake to coat. remove chops to a plate and transfer remaining flour mixture to a small bowl and stir well into that 1/2 c of the milk.
• 2 in a skillet large enough to hold the chops without crowding, heat the oil and butter over medium-high heat and brown the chops about 3 minutes on each side. after the first side is browned, turn the chops, add the minced garlic and sliced mushrooms and continue browning for the 3 minutes.
• 3 add the oregano and rosemary and the flour-milk mixture and stir well. cover and simmer over low heat for 30 minutes, stirring occassionally.
• 4 add the remaining milk, stir and cover again. cook for another 30 minutes, stirring occassionally.
• 5 remove chops to platter and stir the remaining sauce well (it has a slightly curdled appearance which is lessened by further stirring). continue cooking until the sauce reduces to the desired consistency. 5 minutes of cooking will yield about 1/2 c of thick gravy.
• 6 pour gravy over chops, or serve on the side for rice or potatoes. sprinkle gravy with parsley or scallions, if desired.