In order to enjoy this recipe, you will need to love three things: 1) Lamb, 2) Bourbon, and 3) Mushrooms. I know a lot of people who do not care for at least one of the items on this list, which is why I decided to make it just for myself. As it turned out, it was for the best because I loved the sauce so much that I practically LICKED MY PLATE CLEAN.
Bourbon cream sauce = boozy magical elixir.
This recipe is easy and fast to make, with the added bonus that this is a one-pan meal. When cooking lamb in a skillet, it’s important to know that it can get a little bit smoky in the kitchen. So, I’d highly recommend making this dish on a night when you can throw open the windows or you run the risk of your kitchen looking like the CC Club, c. 1995.
Now, let’s talk for a minute about lamb chops. There are all kinds of lamb chops. My favorite is the rib chop, cut about an inch in thickness, Frenched (that means with the bone, cleaned up a bit so that there is little or no meat on the bone). If you’re going to grill chops, some people like them a little thicker. Others prefer to have the chops butterflied, with no handle-like bone. Sometimes your butcher will give you options, sometimes they are already cut and you just have to decide that the cut available is the one you wanted. This recipe is based on my favorite cut of chop, with about 3 oz. of meat on each one and that estimate is generous. After cooking, each chop provides about 3-4 bites of lamb. Really, tasty, awesome bites.
I served this dish with a side of farfalle and peas. It would be excellent with anything that can soak up some sauce, like garlic mashed potatoes, buttered egg noodles, spaetzle, gnocchi, a big slab of Texas Toast. Texas Toast probably doesn’t actually count as a side, but it sure would make a nice edible squeegee for your plate.
3-4 lbs lamb rib chops (approx. 8 chops, 3 oz. of meat/chop)
Kosher salt and freshly ground black pepper
2 T. olive oil
1/4 c. onion, chopped
2 cloves garlic, chopped
1 lb. button mushrooms, quartered
2/3 c. bourbon
1 c. stock (lamb, chicken, or beef)
1/4 c. soy creamer
1 T. fresh thyme leaves
Sprinkle the lamb chops with salt and pepper. Set at room temperature for about 10 minutes.
In a large skillet, heat oil over medium high heat. When oil is hot, add lamb chops. Cook partially covered for about 4-5 minutes per side. Remove chops from the pan, set on a plate and cover.
Reduce heat to medium-low and add onion and garlic, then cook for 1 minute. Add mushrooms and cook for 4 minutes, stirring frequently. Add bourbon and scrape the browned bits from the bottom of the pan. Cook for a few minutes and add the stock. Bring to a low simmer, adjusting the heat as needed. Cook until the liquid has reduced and has thickened slightly. Turn off the heat, and stir in creamer and thyme. Add salt and pepper to taste.
Spoon mushrooms over chops and drizzle with sauce to serve.
Estimated calories: 595 cal/serving
– In this recipe, dairy cream can be used instead of the non-dairy soy version used here
– Use your favorite bourbon or whiskey, this time I used Maker’s Mark and it gave the sauce great flavor