Lamb Chops With Sour Cream Dill Sauce

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil
• 4 large sirloin lamb chops (each about 1/2 inch thick)
• 1/3 cup all-purpose flour, plus
• 1 tablespoon all-purpose flour
• 1/2 cup chopped onion
• 2 teaspoons paprika
• 1 clove garlic, crushed
• 3/4 cup canned low sodium chicken broth, to taste
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon caraway seed
• 1 cup sour cream
• 2 tablespoons chopped fresh dill

Recipe

• 1 heat vegetable oil in large skillet over medium-high heat.
• 2 season lamb chops with salt and pepper.
• 3 place 1/3 cup flour in shallow bowl.
• 4 coat lamb chops with flour, shaking off excess.
• 5 add to skillet and cook until brown, about 4 minutes per side.
• 6 transfer to platter.
• 7 drain all but 1 tablespoon fat from skillet.
• 8 add onion to skillet and sauté until light golden, about 5 minutes.
• 9 add paprika and crushed garlic clove and stir 30 seconds.
• 10 mix in 3/4 cup chicken broth, marjoram and caraway seeds.
• 11 simmer 3 minutes.
• 12 return lamb chops to skillet.
• 13 cover and simmer until lamb chops are almost cooked through, adding more chicken broth by tablespoonfuls if liquid evaporates, about 10 minutes per side.
• 14 reduce heat to low.
• 15 whisk 1 cup sour cream, chopped fresh dill and remaining 1 tablespoon flour in small bowl to blend.
• 16 add to skillet and stir until lamb chops are tender and sauce thickens, about 5 minutes (do not boil).