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Halal Smothered Lamb Chop and Scalloped Potato Casserole

This hearty casserole combines tender halal lamb chops with creamy scalloped potatoes and savory gravy in one magnificent dish that simplifies weeknight cooking. Perfect for busy evenings, it delivers restaurant-quality flavors with a nostalgic comfort food appeal that brings the whole family together.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

Ingredients
  • 6 halal lamb chops (about 1.5-2 lbs)
  • 4 large russet potatoes, peeled and thinly sliced
  • 1 large onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 cups beef or vegetable broth
  • 1 cup heavy cream
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Method
 

Instructions
  1. Pat the lamb chops dry with paper towels and season generously with salt, pepper, and paprika. In a large skillet, heat olive oil over medium-high heat. Sear the lamb chops for 2-3 minutes per side until golden brown. Remove and set aside.
  2. In the same skillet, add the sliced onions and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Sprinkle flour over the onions and stir to create a roux. Gradually pour in the broth while stirring constantly to avoid lumps.
  3. Preheat oven to 375°F (190°C). In a 9x13 inch baking dish, arrange half of the sliced potatoes in an even layer. Pour half of the onion-gravy mixture over the potatoes, then arrange the seared lamb chops on top. Cover with the remaining potatoes and pour the rest of the gravy mixture over everything.
  4. Pour the heavy cream evenly over the casserole, then sprinkle with both mozzarella and Parmesan cheeses. The cheese will create a beautiful golden crust as it bakes.
  5. Cover the baking dish with foil and bake for 45 minutes. Remove the foil and bake for another 15-20 minutes until the potatoes are tender and the top is bubbly and golden brown. Let it rest for 10 minutes before serving.

Notes

Slice potatoes thinly (about 1/8-inch thick) using a mandoline or sharp knife for even cooking. Don't skip searing the lamb chops first to create flavor and prevent drying. The casserole can be assembled up to a day in advance and refrigerated until ready to bake.