Lamb In Sour Cream Gravy

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 4
• 1 center-cut lamb loin (cut into thick pieces) or 4 -6 very thick lamb chops
• 2 garlic cloves (crushed)
• 4 tablespoons olive oil (approximate)
• salt and pepper (to taste)
• 1 cup sour cream
• water
• 1/2 teaspoon soup seasoning (i like to use vegeta) or 1/2 teaspoon all-purpose seasoning
• 1/4 cup all-purpose flour
• 1 onion
• 1 bay leaf

Recipe

• 1 rub the meat with the crushed garlic, olive oil, salt & pepper.
• 2 place the meat in a plastic bag and let it marinate in the mixture for at least 30 minutes.
• 3 heat olive oil in a large pot (enough to cover the bottom of the pot).
• 4 add 1 onion cut in half and the lamb pieces brown the meat on all sides.
• 5 once the meat is browned add enough water to the pot to just cover the meat.
• 6 lower the heat to medium and let the meat boil until the water almost completely evaporates (not enough for the meat to start burning).
• 7 add enough water again to cover the meat and add a pinch of the vegeta soup seasoning (or all purpose seasoning).
• 8 repeat the process of adding water and letting it evaporate until the meat is tender and falls apart easily.
• 9 when the meat is tender enough allow the water to again almost completely evaporate.
• 10 remove the meat from the pot and the larger pieces of the remaining onion. discard the onion.
• 11 scrape the meat pieces and drippings inside pot so that they are all in the water that remains.
• 12 add about a cup of water to the pot (this is the amount of gravy that you want to end up with), stir, and allow to come to a boil.
• 13 in a separate bowl, combine approximately 1/2 cup of water with the sour cream and flour.
• 14 wisk/mix until the mixture is smooth and without lumps.
• 15 slowly add this mixture to the pot and let it come to a boil.
• 16 reduce the heat and simmer for a few minutes.
• 17 if the consistency of the gravy is too thin add a little more of flour/water/sour cream mixture. if it is too thick add more water.
• 18 add the bay leaf.
• 19 bring the mixture to a boil.
• 20 remove the pot from heat.
• 21 return the cooked meat to the gravy.
• 22 let it stand for about 15 minutes in the gravy before serving.