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Smothered Lamb Chop and Scalloped Potato Casserole

This comforting one-dish wonder combines tender lamb chops with creamy scalloped potatoes in a halal-compliant recipe perfect for busy weeknights. The dish features perfectly seasoned lamb chops layered with cheesy potatoes and a rich cream sauce for restaurant-quality results with minimal cleanup.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Calories: 620
Ingredients Method Notes

Ingredients
  

Ingredients
  • 8 lamb loin chops (about 2 lbs), halal-certified
  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 6 medium potatoes, thinly sliced
  • 1 large onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup beef broth
  • 2 cups shredded mozzarella cheese
  • 1 cup grated parmesan cheese
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon nutmeg

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Pat the lamb chops dry with paper towels and season generously on both sides with garlic powder, onion powder, smoked paprika, thyme, rosemary, salt, and pepper. Set aside while you prepare the potato mixture.
  2. In a medium saucepan, combine the heavy cream, beef broth, minced garlic, flour, salt, pepper, and nutmeg. Whisk together over medium heat until the mixture begins to thicken slightly, about 5-7 minutes. Remove from heat and stir in 1 cup of the mozzarella cheese until melted.
  3. Arrange half of the sliced potatoes in a greased 9x13 inch baking dish, followed by half of the sliced onions. Pour half of the cream mixture over the potatoes. Repeat with the remaining potatoes, onions, and cream mixture. Top with the remaining mozzarella and parmesan cheeses.
  4. Heat olive oil in a large skillet over medium-high heat. Sear the seasoned lamb chops for 2-3 minutes per side until golden brown. Arrange the seared chops over the potato layers in the baking dish.
  5. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the potatoes are tender and the lamb chops are cooked through. The cheese should be golden and bubbly.
  6. Remove from oven and let rest for 5-10 minutes before serving. This allows the flavors to meld together perfectly.

Notes

Use a mandoline slicer for uniformly thin potato slices that cook evenly. Soak sliced potatoes in cold water for 15 minutes before assembling to prevent discoloration. Choose lamb loin chops that are about 1-inch thick for optimal cooking time. For make-ahead convenience, assemble the casserole up to 24 hours in advance and refrigerate, adding 10-15 minutes to baking time when cooking from chilled.