Emeril's Smothered Lamb Chops

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

Ingredients

• 8 lamb chops, thin cut, about 1/2-inch thick (about 3 pounds)
• 2 teaspoons emeril's original essence
• 1/2 cup olive oil
• 1/4 cup flour, plus 2 t
• 4 cups onions, thinly sliced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon garlic, chopped
• 4 bay leaves
• 3 1/2 cups chicken stock
• 3/4 cup water, plus 2 t
• 1 lb smoked sausage, cut into 1-inch slices (or andouille)
• 1 lb potato, peeled and cut into 1-inch cubes

Recipe

• 1 season both sides of the chops with essence.
• 2 heat the olive oil in a large, heavy pot or dutch oven over high heat. add the lamb chops, 3 or 4 at a time, and lightly brown, about 2 minutes per side. remove the lamb chops and transfer to a platter. set aside.
• 3 reduce the heat to medium. add the flour and stir constantly until the roux is the color of peanut butter, about 4 minutes. add the onions, salt, and black pepper. cook, stirring, until the onions are slightly soft, about 5 minutes. add the garlic, bay leaves, chicken stock, and water and bring to a boil. return the lamb chops to the pot. reduce the heat to medium-low, cover and simmer for 45 minutest. add the smoked sausage and the potatoes. bring to a boil, reduce the heat to medium-low, and cook, uncovered, stirring occasionally, for 30 minutes. remove the bay leaves. remove from the heat. serve with rice, or cabbage.