Skip to main content

Cast Iron Lamb Loin Chops with Fried Herbs in a Bourbon-Butter Sauce

Friday evenings afford me a more relaxed dinner time; I can experiment with new recipes and, tonight, I was excited to use some lamb chops from Farmer Shep (see his Facebook page here). I was lucky enough to meet Jeremy through Farmer Jamie and Serendipity's Virtual Farm Stand. I purchased half a lamb from him. And Fridays seem to be the perfect day for me to enjoy them.

Ingredients serves 4

  • 4 lamb loin chops
  • freshly ground salt
  • freshly ground pepper
  • 2 to 3 T olive oil
  • 2 garlic cloves, peeled and pressed (approximately 1 T)
  • 2 to 3 T butter
  • 1/4 C bourbon
  • 1/4 C fresh parsley
  • also needed: cast iron pan

Remove loin chops from the refrigerator at least 30 minutes before cooking. Season generously with salt and pepper. Let stand.

In a large, cast iron skillet, heat the olive oil until hot. Place 2 t garlic in the pan. Place the loin chops in the skillet and sear without touching them for 3 to 4 minutes.

Flip and cook for an additional 3 to 4 minutes. Remove the chops from the pan.

Into the same pan, add the butter, remaining garlic, and fresh herbs. Swirl and stir until butter is fully melted. Cook until herbs are crisped. Pour in the bourbon and simmer for 4 to 5 minutes. Place the chops back into the pan and cook until the chops begin to soak up the bourbon-butter sauce. After 1 to 2 minutes the lamb will be medium rare. Cook for another 3 to 4 minutes for medium to medium well, depending on the thickness of the chops.

Remove from heat, place on platter, and drizzle with bourbon-butter sauce. Spoon crisped herbs onto the top of the chops. Served immediately.

I served this with fresh spinach from Serendipity Farms. Thanks to Jeremy and Jamie. What a tasty and beautiful plate.


Popular posts from this blog

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a  Crni Rižoto  (black risotto) on its menu.  Crni Rižoto  is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t