Smothered Lamb Chops And Sausage

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 8 thinly cut lamb chops (about 3 pounds cut about 1/2-inch thick)
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 1/2 cup olive oil
• 1/4 cup all-purpose flour, plus 2 tablespoons all-purpose flour
• 4 cups thinly sliced onions (or more! they cook down so you hardly notice them in the sauce)
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon chopped garlic
• 4 bay leaves
• 2 (14 1/2 ounce) cans reduced-sodium chicken broth
• 2 1/3 cups water (1 1/2 cans if you measure in chicken broth can)
• 1 lb smoked sausage (i used kielbasa) or 1 lb andouille sausage, cut crosswise into 1 1/2 inch slices (i used kielbasa)
• 1 lb russet potato, peeled and cut into 1 inch cubes

Recipe

• 1 mix ingredients for seasoning mix together in a small bowl and sprinkle generously on both sides of lamb chops.
• 2 (save the extra seasoning mix to add to the sauce later if you think it needs more seasoning--i tossed it out, and then wished i had a little bit more to make it a little spicier).
• 3 heat the oil in a dutch oven or large pot over medium-high heat.
• 4 add the lamb chops, a few at a time and cook them until they are lightly browned on both sides (about 2 minutes per side).
• 5 remove the lamb chops to a platter and set aside.
• 6 reduce the heat to medium.
• 7 add the flour and stir constantly until the roux is the color of peanut butter, about 4 minutes.
• 8 add the onions, salt, and pepper.
• 9 cook, stirring, until the onions are slightly soft, about 5 minutes.
• 10 add the garlic, bay leaves, chicken broth and water.
• 11 bring to a boil.
• 12 return the lamb chops to the pot.
• 13 reduce the heat to medium-low, cover and simmer for 45 minutes.
• 14 add the smoked sausage and the potatoes.
• 15 bring to a boil, and then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 30 minutes.
• 16 serve with either steamed rice or rice pilaf.