Smothered Lamb Loin Chops

hey there youtube family and welcome to another episode of cooking with dj and i of course am your host chef dj so tonight i'll be showing you how to make smother lamb loin chops oh yeah absolutely delicious it's cold outside so you need a little bit of southern comfort and nothing says southern comfort like some smothered lamb chops so we're gonna smother these bad boys up get your seasoning cabinet open and let's start cooking okay and so for tonight's recipe here is what you will need you will need some smothered lamb loin chops gonna do these babies up really good now to tenderize these bad boys because sometimes lamb tends to be a little bit on the tough side it takes a little while to cook some cuts if you have the lamb shoulder you would need to tenderize it with this right here some apple cider vinegar anything of the acidic element it can be this or a lemon juice i don't particularly like the taste of lemon juice on lamb but if you want to help tenderize and cut down the cooking time get an acidic element so i have apple cider vinegar we're going to use a little splash of that to season it we're going to season it with some garlic powder maybe about two teaspoons of that ground black pepper a half teaspoon and we're going to hit it with a little bit of kosher salt kosher salt is a lot saltier than your regular salt so i'm going to hit it with about maybe a teaspoon to a teaspoon and a half of that you don't want a salty meal to smother it we will have some flour and or cornstarch because i want it to be thicker i'm going to use some good old flour just take it old school on them you want to get that and make it work you're going to need something else it's a grease that we love to use we like to fry stuff in it crisco gonna need a couple teaspoons of that get that good old rule you know a rule is just basically a gravy that you made from scratch and we're going to season up our lamb loin chops in this nice size bowl now that you know we need now that you know what we need let's go ahead and get started boy i'm getting hungry already oh man dough what was i thinking you'll need one yellow onion that's going to go inside your gravy or your room man it's gravy what's going inside your gravy all right first things first we are going to open up these good old lamb loin chops [Music] beautiful they're so pretty they're so pretty drop them inside this bowl here they're good sized ones they're about like maybe two to three ounces a piece good size pretty pretty chopped my grandmother would always say that's some pretty pork chop but that's some pretty this or pretty that in reference to any type of meat that she was purchasing and you know what i've come to find that to be true because there's some meat that you see in the grocery stores that it looks really like rotten if you will for lack of better words so yeah these are some pretty chops so we're gonna hit it with this right here this apple cider vinegar as we said before help tenderize these bad boys a little bit here with a couple splashes of that swish it around i just dropped about five tablespoons of that in there swish this around in here this actually helps to tenderize your meat even with ground beef not ground beef i'm sorry with your steaks you can definitely use this as a marinade and you can let it sit overnight or you can let it sit for a couple of hours it will help tenderize the meat didn't know that did you well now you know aren't you glad you're tuning in to cooking with dj yeah man listen we believe in helping one another let's help each other out let's help each other be great let's help each other grow a little bit let's help each other cook some good old lamb chops i'm gonna just switch these around a little bit inside here oh yeah yeah yeah yeah yeah it's gonna be like butter it's gonna be like butter now let's go ahead and hit it with some of that good old kosher salt hit it with that i'm going to use about a teaspoon here's my spoon right here what am i doing hit it with a teaspoon of that and like i said before kosher salt is a little saltier than your average salt so you don't want to use too much that's good enough right there and we'll go ahead and hit it with the two teaspoons of our garlic powder this right here go ahead and hit it with two teaspoons of that because garlic makes everything better that's what i'm doing too not one you know what i mean yeah yeah yeah yeah you're almost here to haul your chorus on that one and then we can hit it with a half teaspoon of this black pepper now this ground black pepper that i purchased from a store i was like i don't know what the problem is this ruined one of my meals before and i didn't know how strong it actually was and i was like oh man like let me not use too much of that it destroyed a whole meal made it spicy and it wasn't supposed to be spicy so some of your ground black peppers have a high heat index just be mindful of that so i used about a half of a teaspoon of that now let's mix this all into that this is basically your marinade if you want to sit them overnight and get that extra pop in flavor you would do that let it sit inside that little marinade all night long and let the flavor just seep through it and then when you wake up in the morning i like to cook stuff early in the morning wake up early in the morning and go ahead and hit it with that little cast iron skillet because that's going to be feature in the video oh you know i had to do the cast iron skillet we're going to go ahead and do that and get this stuff going get it smelling up in here smelling real good smell like something wonderful all right all right smelling mighty nice smelling mighty nice so now we can go ahead and pull out this right here our skillet i told you cast iron is going to be featured in just about every video and we're going to hit it with a little bit of this right here crisco i'm gonna put just a dab of oil in there get that skillet nice and hot and sear the lamb chop on both sides and what i like to do i like to rub the oil on the skillet a little bit kind of spread it around you can do what you like to do you know kind of evenly distribute it get that skillet nice and hot so you can get it seared brown crisped up a little bit on both sides and then we'll set them aside and we can go ahead and smother these bad boys let's go all right so our skill is nice and hot hear that right there yeah it's hot i'm gonna drop these bad boys in there and sear serum on both sides about maybe a minute to a minute and a half on each side just to get that nice crisperization nice browning on it there we go you hear that oh yeah that'd be wonderful you hear that that's great smells good too i might add i think i'm gonna add a little something extra to it what am i going to add to it let me see let me see here let me see this right here what am i going to add what am i going to add [Music] a little bit of nah i ain't going to do no italian seasoning i'm going to do that you know leave it alone leave it just how it is let these bad boys syrup and then we'll go ahead and smother them and do what we said we're going to do now they're already kind of tender you see that i'm telling you that apple cider vinegar or any type of acidic element adds tenderness to your lamb be sure to do that try it out let me know how you like it i guarantee you you will love it oh they're staring up nice boy look at that right here yeah man that's what you want that's what you want see that look at this right here beautiful now you can see them a little longer if you like it's up to you but this is the way i want it though oh that's great so each side for about a minute or minute and a half sear it get the skillet on like a medium high heat because you want it to be good and hot so that way you can get that nice little sterilization on here that you got a nice little sear on it all right all right so now it's time to take these off isn't that beautiful that nice little sear on them that's what we want that's what you want to see all right we got two more to drop on there and then we'll go ahead and start the grilling without grilling we'll start making our roux our gravy to smother these bad boys again a minute and a half on each side take it all now all right so our lamb loin chops are seared nicely we're going to set these aside and go ahead and get started on our gravy just going to chop up an onion slice up an onion rather put that inside there just get it nice and hot let's start to make our gravy so let's go drop a little bit of that crisco in there right there we have about a quarter cup of oil i'm gonna go ahead and get started on this gravy making something beautiful now i mean get that nice and hot i'm gonna add a chopped onion to it once we get the gravy started you know what i think i'm going to do today i'm going to add to the gravy some unsalted chicken stock i'm going to do that i'm going to add that to the grape instead of water you know the traditional water i'll do it with a little bit of different flavor you know add some chicken to the lamb something like that make it a little bit different [Music] i believe our grease is hot and ready i believe it is let's check and see check and see how hot it actually is before we go ahead and start dropping stuff in it best way to check is this right here run a little bit of water oh yeah it's not all right let's drop some of that flour in there let's add a couple of teaspoons so our rule is starting to brown nicely we want to let it get a little darker than that something like it this color like a caramel color but i like mine a little bit darker you know for darker meats i like a little bit of a darker gravy a darker roux and then we'll add our chicken stock this right here we'll add that to it and then we'll add our sliced onion so let's go ahead and let this brown up a little more it's going to get a little noisy for a second so y'all excuse me see the shade just got a little bit darker so what we're going to do is just let it go ahead and keep browning remember to periodically whisk it just to check to see how dark it actually got you don't want it to be brown unless you really want it to be dark also keep in mind that this is the same basis for any type of gravy also it is the basis for your gumball if you have not watched it in the previous video go on back and you'll see me making this right here the same rule for a gumball you'll see me making this for smothered pork chop this is how you make your gravy something called the room it's gravy all right that dark brown rusty color is what i wanted so we're going to go ahead and we're going to add our chicken stock to that [Music] so as you can see our gravy is a very nice brown color so what you're going to do is you're going to let this simmer for a little bit remembering that you're going to probably have to add a little more of your stop to that to keep it from becoming too thick unless you want your gravy to be very thick but after this once it gets to it your desired fitness you will add your onion to that and then you will throw your seared lamb loin chops in there and let it work let's add a little dash of black pepper that's about an eighth of a teaspoon that i just added and we'll add some garlic powder add about a teaspoon of that then we can add some onion powder to it add about a half teaspoon of that right there we can even hit it with a little bit of paprika you know for that smoky taste as if it isn't smoky enough but we wanted to be a little more smokey you know what i mean let's add that about a half teaspoon let's see how this gravy is coming along oh yeah i wanted to get a little bit thicker i want it to stick real nice to those lamb chop all right good old gravy is beautiful add these onions in there i'm sorry our roux i got to keep it really professional our roux it's gravy sauce so we're going to go ahead and add these onions in there let it stew let them cook until tender and then we will add our seared lamb loin chops this gravy right here is absolutely beautiful i love it keeping in mind that thanksgiving is coming up so you need to know how to make gravy this is how you make gravy go ahead and put this on top of your stuffing and my family is dressing but your family may say stuffing but you'll put this gravy on top of your stuffing and or your dressing and add these right here our lamb loin chops drop it inside there it's beautiful it's a beautiful thing smothering food is oh it's delicious it's great smothered chicken smothered pork chop i even have some other catfish my grandma used to make it absolutely delicious it is the best drop these in there flip them around a little bit cover them up see how that gravy just covers it that's how you smother stuff just smother it just just smother it just bury that meat inside that gravy making something beautiful make it wonderful make it real pretty we're gonna cover this bad boy up and let it cook down cook down to what let it cook down to something wonderful also keep in mind when you are smothering your food be sure to keep the heat on low let it smother slowly you don't want to do it too fast because you'll find that it won't be to your desired liking you'll have a thick gravy with a tough piece of meat no let it cook slow let it smother slowly and put it in cupboard keep it on a low heat be sure to stir it periodically flip the meat over periodicals and make sure that you don't have any scorching or sticking all right just a little tidbit man oh man you see all that gravy just plopping up around that lamb like that man and that sound that is the sound of smothering that is the sound of down home cooking like grandma on them any given sunday or sometime on a friday because we ate like sunday on friday too you would hear that plopping sound of grease and oil and flour and meat just with the onion juice the smell was like the smell of just wonderful you know so these are just about done oh man but tear these bad boys up you listen to the sound of the gravy it's saying to the lamb like mortal kombat almost like get over here that type of thing that's the sound that you're getting when you hear all that gravy just plopping up and covering up that meat like that that's what it is yeah so ladies and gentlemen ma'am and sirs mr and mrs the moment that we've all been waiting for my god today here are your smothered lamb loin chops look at that all that gravy just slapped up on that lamb beautiful brown gravy those nice succulent onion y'all i don't know but it's about to happen all right all right all right and so our smothered lamb loin chops are done they're absolutely delicious i do want to thank you so much for your time for your likes for your subscriptions thank you for subscribing and if you have not subscribed by all means what have i told what did i tell you go ahead and subscribe hit that post notification bell at the bottom left bottom right of the screen so you'll be notified every time that chef dj posts another video for your tasting pleasure go ahead and enjoy your lamb chops and with that being said we can close our seasoning cabinet because we're officially done

Channel: Cooking With DJ

Views: 38,074

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Id: pSWPrC9EQ0k

Length: 20min 57sec (1257 seconds)

Published: Tue Nov 09 2021