Oven Broiled Lamb Chops With Gravy Food

LAMB CHOPS WITH VEGETABLE GRAVY

Steps:

• 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!

OVEN-ROASTED LAMB CHOPS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Cut away excess fat from the lamb chops (some fat does add flavor). Coat each chop lightly in olive oil. Dust lamb chops with garlic, rosemary, salt, and pepper. Place lamb chops in a cast iron skillet.
• Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness.
• Remove from the oven and cover tightly with foil; let rest for 8 to 10 minutes. Serve with mint jelly on the side,