Easy Lamb Chops Creole (oamc - Make Ahead)

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 8 boneless lamb loin chops (3/4 oz thick and 6 oz each)
• 4 teaspoons canola oil
• 2 large onions, sliced
• 1 medium green pepper, cut into strips
• 1 medium yellow sweet pepper, cut into strips
• 1 (10 3/4 ounce) can condensed tomato soup, undiluted
• 2/3 cup water
• 1 teaspoon creole seasoning (tony chachere's is the best or see note at bottom of recipe if you don't have any on hand)
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• hot cooked rice, for serving

Recipe

• 1 in a large skillet (or the electric skillet works well to hold everything), heat oil over medium-high heat and brown lamb chops on both sides in batches. set aside and keep warm.
• 2 in the same skillet, saute the onions, green pepper and yellow pepper until tender (about 7-10 minutes).
• 3 reduce heat to medium and return lamb chops to skillet.
• 4 combine the soup, water, creole seasoning, pepper and salt and pour over the chops; bring to a boil.
• 5 reduce heat to medium-low, cover and simmer for 12-14 minutes or until meat is tender and internal temperature reaches 145 degrees.
• 6 serve immediately with rice if desired.
• 7 to freeze for later:.
• 8 if freezing, allow to cool after cooking. place in a freezable container and freeze for up to 3 months.
• 9 to reheat frozen chops:.
• 10 thaw in the refrigerator overnight. place in a skillet; bring to a boil. reduce heat; cover and simmer for 8-12 minutes or until a meat thermometer reads 145.
• 11 if you don't have creole seasoning, use this:.
• 12 1/4 tsp each salt, garlic powder and paprika; also a pinch each of dried thyme, ground cumin and cayenne pepper.