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

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

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

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa