Prudhomme's Baked Lamb Chops With Onion Gravy

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 2 1/2 teaspoons salt
• 2 1/4 teaspoons ground red pepper (cayenne)
• 1 1/4 teaspoons ground black pepper
• 12 1/2 inches thick lamb chops (about 2 3/4 pounds)
• 4 1/2 tablespoons margarine, divided (not spread or tub product)
• 4 cups onions, chopped
• 1 teaspoon garlic, finely minced
• 3 cups lamb stock

Recipe

• 1 combine the seasoning mix ingredients together in a bowl.
• 2 sprinkle evenly on both sides of the chops, making sure to use all of it.
• 3 cover and refrigerate overnight.
• 4 preheat the oven to 400°f.
• 5 grease a skillet heavily with 1 tablespoon margarine and heat until very hot.
• 6 add the lamb chops in batches and brown well (about 3 minutes/side).
• 7 transfer to a large baking pan.
• 8 melt the remaining margarine over high heat.
• 9 add 2 cups of the onions and sauté until dark golden (about 5 minutes), stirring frequently to prevent scorching.
• 10 add the remaining 2 cups onions and cook until translucent.
• 11 add the garlic, remove from heat, and immediately spoon over browned chops.
• 12 pour the stock around the edges and seal the pan with foil.
• 13 bake for about 30 minutes, or until the meat is cooked through and tender.
• 14 remove from oven and serve with rice or mashed potatoes.