Made this for dinner tonight with lamb and pork chops thanks for the recipe!! Delicious

DJ, thanks for the great work here. I like your laid back style. Gonna have to try this one. “Get over here!” Love it!

Two thumbs up for this one! I made it for Sunday dinner and it was outstanding! I was worried about 5TB of vinegar, but it didn't taste of it at all. I added garden fresh green beans and egg noodles with the lamb gravy as sides........What a way to go! I'm subscribed, and more like this please, GOOD home cooking.

This was delicious! Thanks for sharing!

Thank you Chef DJ.

Made it was good and tender thank you

Great recipe, gonna marinade chops overnight and cook them tomorrow with roasted potatoes.

Ok, its Saturday morning and im gonna marinate them right now for sunday😊👏👏👏👏👏👏👏

You was soooi winging it! Lol I love it!

I subscribed and got your delicious lamb lion chops recipe 😋 thankyou very delicious meal 😋😋😋

Looks delicious 😋

I'm making this tomorrow night. Edit: I made it for dinner, and it's delicious.

You had me salivating at 10:54, when mentioning making the roux because I could see all those fried flavors sticking to the pan, till… I realized that you used a clean pan, the shallow dutch oven… 🤦🏽‍♂️ When I make a roux, I always use the pan/pot that I used to sear the meats on. It incorporates all of that smoky flavor profile of the frying/searing process into the roux, which equals less wastes of ingredients, and less work of cleanup afterwards.

🔥🔥🔥🔥🔥🔥🔥🔥

He did that!

I noticed a lot of comments asking him why he didn’t wash his meat ……………Google it………… the current science supports NOT washing meat. “ However, washing raw poultry, beef, pork, lamb or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils and surfaces. We call this cross-contamination”””

New Sub, making this now

Nice recipe! Is the chop vinegary though, or the other ingredients take over? Any knfo much appreciated. Btw, it might be safer to check oil is hot by putting the end of a wooden spoon in the oil than splashing drops of water. The splatter can be dangerous for newbies. Looking forward to trying your recipe!!❤❤❤👏🏽👏🏽👏🏽🐑🥩🍽

You make me wanna try gravy one more time

Was your lamb chops tender?

How long you let the lamb cook on top of the stove while smoothering

If you ever use white pepper is the stuff taste better than black pepper

I like mine SEARED a lill bit more.

you recorded this with a potato?

You didn’t wash the meat y?

Kosher salt is NOT as salty as table salt

Good video, but too long. You should have your seasonings already poured and portioned

You can have your catfish how do you make your smothered chops l thought it suppose to be smothered in gravey l will show my.version.of smothered meat in gravie as soon as l can learn to.record to UTube

So do you not wash lamb?😏

Brother i think that your pan should be hotter before you add the lamb

🥺 but why u didn't rinse/clean your meat

Need better footage!

He didn’t even wash his meat

I was with you up until when you took the meat out the package you brought from the store and cook it , that’s not nice you have to wash or clean your meat before you cook it please don’t do that with no other meat people handle these things ..

In addition-But there’s icky stuff on there, you cry! Again, just no. If we could reach through the Internet to slap your hand away from the kitchen sink faucet, we would. You want motivation? The very reason you’re rinsing meat-to clean it-is actually making the problem worse. Cooks who rinse their raw animal proteins are increasing the risk of cross-contamination. Just imagine all those little buggies flying off your meat as you rinse, latching onto the water molecules of the microscopic mist, and landing in your open mouth or nostrils, on the counters beside the sink, and on your clothes. Ewww. Any bacteria lurking on meat when it comes out of the package will die during cooking. Sadly, you can’t say the same for your sink, counters, utensils, or cutting board, all of which should be washed with hot, soapy water, rinsed, and then air- or paper-towel-dried after being in contact with meat. Julia Child, countless other chefs, and respected recipes that tell you otherwise are wrong. They just are. Another reason not to rinse: Excess moisture on meat’s surface thwarts the Maillard reaction, the intricate chemical process that occurs when carbohydrate molecules react with amino acids, yielding the coveted sear on that steak. The interchange between the two produces hundreds of different chemicals, explains Harold McGee in his book “On Food and Cooking:” “pyrroles, pyridines, pyrazines, thiophenes, thiazoles, and oxazoles,” which give a brown color to the meat along with rich, complex flavors. The Maillard reaction begins at approximately 230 degrees Fahrenheit. Water, which turns to vapor at 212 degrees Fahrenheit, simply won’t get hot enough to allow the Maillard reaction to occur. That means a watery piece of meat won’t start browning until all the water is cooked off, but by that time your T-bone might already be well done.

Do not rinse your raw beef, pork, lamb, chicken, turkey, or veal before cooking it, says the USDA’s Food Safety and Inspection Service. I never wash my meat.