Lamb Chops Hungarian

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

Ingredients

• Servings: 3
• 6 lamb chops (we normally use boneless loin chops, about 1/2-3/4" thick)
• garlic granules
• fresh ground black pepper
• lemon & herb seasoning or lemon-pepper seasoning
• 1 tablespoon extra virgin olive oil
• 2 cups thinly sliced onions (1 large or 2-3 medium)
• 2 -3 cloves garlic, finely minced
• 1 teaspoon dill seed
• 1 teaspoon caraway seed
• 2 -4 teaspoons sweet paprika, to taste
• 1 -2 dash cayenne pepper, to taste
• 1 teaspoon salt
• 1 cup chicken broth or 1 cup water (preferably chicken broth)
• 1/4 cup dry wine or 1/4 cup water (preferably wine)
• 3 tablespoons flour
• 3 -4 tablespoons sherry wine (a delicious addition) (optional)
• 1 cup sour cream (can use low-fat, but non-fat just doesn’t work)
• hot buttered noodles or rice or mashed potatoes, as accompaniment

Recipe

• 1 season lamb chops to taste with granulated garlic, pepper, and lemon-herb or lemon-pepper.
• 2 in a medium saucepan or dutch oven, brown chops well over medium-high heat in olive oil.
• 3 add onions, fresh garlic, seasonings and chicken broth.
• 4 reduce heat, cover tightly, and simmer for about 1 hour.
• 5 remove lamb chops from pan, and keep warm.
• 6 whisk flour with wine until smooth, and stir into pan liquid.
• 7 cook, stirring constantly, until thickened.
• 8 add sherry, and continue to simmer for 5 minutes.
• 9 slowly stir in sour cream until well combined, return lamb chops to pan, and heat gently for about 10 minutes.
• 10 do not boil!
• 11 serve with buttered noodles, rice or mashed potatoes.
• 12 serves 3, but the recipe can easily be doubled or tripled for a larger crowd.