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


Procedure
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.

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P