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