lamb chops smothered in onion gravy

Ingredients

• Servings: 4
• 2 teaspoons seasoned salt
• 2 teaspoons garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• 4 lamb chops, 3/4-inch thick, or more to taste
• 1/2 cup self-rising flour
• 1/4 cup vegetable oil
• 1 yellow onion, thinly sliced
• 1 cup sliced fresh mushrooms, or more to taste
• 1 teaspoon water, or as needed (optional)
• 2 cups water

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 30 mins


• mix seasoned salt, garlic powder, black pepper, and paprika together in a bowl; rub about 3/4 teaspoon spice mixture each lamb chop. thoroughly coat each lamb chop with flour, saving remaining seasoning and flour for the gravy.
• heat vegetable oil in a heavy skillet over medium-high heat; cook lamb chops in the hot oil until browned, about 3 minutes per side. transfer lamb chops to a plate, retaining drippings in the pan. cover lamb chops with paper towels.
• cook and stir onion in the drippings in the heavy skillet over medium heat until browned, 5 to 10 minutes. add mushrooms, remaining flour, remaining spice mixture, and about 1 teaspoon water if needed to moisten; cook and stir until onion is golden brown, about 5 minutes.
• stir 2 cups water into onion-mushroom mixture until gravy is smooth; bring to a boil. place lamb chops in the gravy, reduce heat, cover skillet, and simmer until lamb chops are tender, about 1 hour. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c).