lamb chops with bourbon tomatoes

Ingredients

• Servings: 4
• 4 (1-inch thick) lamb chops
• salt and ground black pepper to taste
• 1 2/3 tablespoons olive oil, divided
• 1/2 onion, minced
• 2 cloves garlic, minced
• 1 pint cherry tomatoes
• 1 tablespoon brown sugar
• 1/4 cup
• 3/4 cup beef broth
• 1 tablespoon minced fresh flat-leaf parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• season lamb chops with salt and black pepper.
• heat 1 tablespoon olive oil in a large skillet over medium-high heat. cook lamb chops in hot oil until nearly cooked through, 3 to 5 minutes per side. remove lamb chops to a plate, retaining oil and drippings in the skillet.
• pour 1 teaspoon olive oil to the reserved drippings and reduce heat to medium. cook and stir onion in oil mixture until translucent, about 5 minutes. stir garlic into onion; cook and stir until fragrant, 1 to 2 minutes. remove onion mixture to a bowl.
• pour remaining 1 teaspoon oil into the skillet and increase heat to medium-high. add tomatoes to oil and cook until seared on all sides and the skins begin to crack, about 10 minutes. sprinkle brown sugar over the tomatoes; stir.
• pour bourbon over the tomatoes; bring to a simmer and cook until some of the alcohol evaporates, about 2 minutes. add onion mixture and beef broth to the tomatoes; bring to a simmer and cook until the liquid reduces by half and the tomatoes are soft, about 5 minutes.
• return lamb chops and juices to the skillet, cook until no longer pink in the center, about 3 minutes per side. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c). serve dish sprinkled with parsley.