Lamb Chops With Vegetable Gravy

• 6 shoulder lamb chops, 3/4 " thick (I've used loin lamb chops too)
• 1/4 teaspoon pepper (to taste)
• 3/4 teaspoon salt (to taste)
• 3 tablespoons flour
• 1/4 cup canola oil or 1/4 cup olive oil
• 1 cup carrot, chopped
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 1 garlic clove, minced
• 1/2 cup dry red wine
• 2 tomatoes, peeled, seeded and diced
• 1 beef bouillon cube
• 1 bay leaf
• 1/2 teaspoon thyme leaves
• 1/4 teaspoon ground allspice

1. Sprinkle chops with salt & pepper and dredge in flour.
2. In a 12" skillet over med-high heat add oil and brown chops a few at a time until browned on both sides. Remove to a warm platter.
3. Now in drippings cook carrot, onion, celery, and garlic 5 minutes
4. Add wine , tomatoes, boullion, bay, thyme, and allspice.
5. Add chops.
6. Bring to a boil, reduce heat to low and simmer 50 minutes or until chops are tender, turning once.
7. Remove bay leaf and any bones that are loose.
8. Remove chops to serving platter.
9. Pour veggie mixture into the blender, skim fat, blend until smooth ( the kids will never know!) Return to pan and give a quick boil to thicken. An immersion blender works well here.
10. Enjoy!

chops, pepper, salt, flour, canola oil, carrot, onion, celery, garlic, dry red wine, tomatoes, bay leaf, thyme, ground allspice

Taken from www.food.com/recipe/lamb-chops-with-vegetable-gravy-206579 (may not work)