Smothered Lamb Chops And Grits

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 teaspoons vegetable oil
• 4 boneless lamb chops (about 1 1/2 pounds, cut 3/4 inch thick)
• kosher salt
• fresh ground black pepper
• 2 red onions, thinly sliced
• 1 tablespoon all-purpose flour
• 1 cup low sodium chicken broth
• 1 bay leaf
• 1 1/2 teaspoons balsamic vinegar
• 3/4 cup quick-cooking grits
• 1/2 cup cheddar cheese, shredded
• 1 teaspoon fresh flat-leaf parsley, chopped (plus more for topping)

Recipe

• 1 heat the oil in a large nonstick skillet over medium-high heat. season the lamb with 1/2 teaspoons salt and a few grinds of pepper; cook until browned, 3 minutes per side. transfer to a plate.
• 2 add the red onions to the skillet and season with salt. cook, stirring until lightly browned, 3 minutes. reduce the heat to medium; stir in the flour and cook, stirring 2 minutes. add the chicken broth and bay leaf. cook, stirring, until thickened, about 3 minutes. add the vinegar, then return lamb to the skillet to heat through.
• 3 meanwhile, bring 2 1/4 cups water to a boil in a medium saucepan over medium-high heat. add the grits and 1/2 teaspoons salt. reduce the heat to low and cook, stirring, until thickened, 5 minutes. stir in the cheese.
• 4 remove the lamb from the skillet; discard the bay leaf and stir the parsley in the pan sauce. serve the lamb with the grits. top with the pan sauce and garnish with more parsley.