Smothered Lamb Chops With Cider And Apples

Total Time: 1 hr 40 mins Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 4
• 3 ounces bacon, cut into 1/4-inch pieces (about 3 slices)
• 2 tablespoons unbleached all-purpose flour
• 1 3/4 cups apple cider
• vegetable oil
• 4 lamb chops (bone-in, rib-end 1/2 to 3/4 inch thick)
• ground black pepper
• 1 medium yellow onion, halved pole-to-pole and sliced thin (about 1 3/4 cups)
• 1 large granny smith apples or 2 small granny smith apples, peeled, cored, and cut into 3/8-inch wedges, large apple
• table salt
• 2 tablespoons water
• 2 teaspoons garlic cloves, minced
• 1 teaspoon thyme leaves, minced (fresh if possible)
• 2 bay leaves
• 1 tablespoon fresh parsley leaves, minced (fresh if possible)

Recipe

• 1 fry bacon in small saucepan over medium heat, stirring occasionally, until lightly browned, 8 to 10 minutes.
• 2 using slotted spoon, transfer bacon to paper towel-lined plate, leaving fat in saucepan (you should have 2 tablespoons bacon fat; if not, supplement with vegetable oil).
• 3 reduce heat to medium-low and gradually whisk flour into fat until smooth. cook, whisking frequently, until mixture is light brown, about the color of peanut butter, about 5 minutes.
• 4 whisk in apple cider in slow, steady stream; increase heat to medium-high and bring to boil, stirring occasionally; cover and set aside off heat.
• 5 heat 1-tablespoon oil in 12-inch skillet over high heat until smoking, about 3 minutes. meanwhile, dry lamb chops with paper towels and sprinkle with 1/2-teaspoon pepper.
• 6 brown chops in single layer until deep golden on first side, about 3 minutes. flip chops and cook until browned on second side, about 3 minutes longer. transfer chops to large plate and set aside.
• 7 reduce heat to medium and add 1 tablespoon oil, onions, apples, 1/2 teaspoon salt, and water to now-empty skillet.
• 8 using wooden spoon, scrape browned bits on pan bottom and cook, stirring frequently, until onions are softened and browned around the edges, about 5 minutes. stir in garlic and thyme and cook until fragrant, about 30 seconds longer.
• 9 return chops to skillet in single layer, covering chops with onions. pour in warm sauce and any juices collected from lamb; add bay leaves.
• 10 cover, reduce heat to low, and simmer until lamb is tender and paring knife inserted into chops meets very little resistance, about 30 minutes.
• 11 transfer chops to warmed serving platter and tent with foil.
• 12 increase heat to medium-high and simmer sauce rapidly, stirring frequently, until thickened to gravy-like consistency, about 5 minutes. discard bay leaves, stir in parsley, and adjust seasonings with salt and pepper.
• 13 cover chops with sauce, sprinkle with reserved bacon, and serve immediately.