Tag Archives: lamb

Lamb Chops with Bourbon Cream Sauce and Mushrooms

17 Aug

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.

Lamb Chops with Bourbon Cream Sauce and Mushrooms
Serving size: 2 chops, sauce and mushrooms
Serves: 4

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

Print it: Lamb Chops with Bourbon Cream Sauce and Mushrooms

Notes:
– 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

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Roasted Lamb with Sweet Potatoes

16 Apr

Considering that we’re just coming out of winter (today’s puny snowflakes notwithstanding), I really didn’t make very many traditional comfort foods this winter.  Sophie’s lack of interest in red meat has put a damper on the slow-roasted recipes I often make in the wintertime.  But yesterday, when it was sort of gloomy and gusty, it felt like the kind of day that called for something slow-roasted and aromatic in the oven.  Digging through the freezer, I uncovered a lamb shoulder roast, and set it out to thaw.  Channeling my inner Lynne Rossetto-Kasper, I whipped up a marinade using ingredients I had on hand and let the roast sit for a few hours in the refrigerator, flipping it every now and then while daydreaming about how awesome it was going to taste later.

And I was right.  This low effort meal was as delicious and flavorful as I had expected.  After letting the roast marinate for a few hours, I stuck it in the oven, left it alone, added sweet potatoes, left it alone again, and then served it up.  Everything was perfectly done and delicious.  To me.  However, if you were my kids, the review would have been slightly different.

Sophie’s Report: The lamb was fine.  For someone else to eat.
Martin’s Report: The lamb was really good, the potatoes were tasty, but he could have used a tweezers to remove every piece of rosemary from the plate.  Rosemary is INEDIBLE.

Unless you’re having them over for dinner, I’d highly recommend it.

Roasted Lamb with Sweet Potatoes
Serving size: Lamb + Sweet Potatoes
Serves: 4

1/2 c. lamb stock (beef or vegetable stock if lamb stock not available)
2 T. olive oil
2 T. onion, minced
1 T. brown sugar
1 T. cider vinegar
1 T. Dijon mustard
1 t. dried rosemary
1 clove garlic, minced
1/2 t. kosher salt
10 turns freshly ground black pepper
1-1/2 lbs shoulder of lamb roast
1-1/2 lbs sweet potatoes, peeled and cubed

In a large ziptop bag mix together stock through salt and pepper.  Close the top, shake well to mix thoroughly.  Add lamb and refrigerate for 4 hours or overnight.

Preheat oven to 325°F.  In a casserole dish, add the lamb and marinade.  Cover, and cook for 1 hour.  Add sweet potatoes, stir to mix in with the marinade, cover again and cook for an additional 30 minutes.  Remove from oven and let sit, covered, for 10 minutes.

Slice lamb across the grain and divide between plates.  Remove sweet potatoes from liquid and divide between plates.  Drizzle lamb and potatoes with cooked the juices from the pan.  Serve.

Estimated calories:  729 cal/serving

Print it: Roasted Lamb with Sweet Potatoes