Created by Brian Landry, Executive Chef The Kitchen Table, QED Hospitality
Created as a nod to traditional Kentucky BBQ, this dish is a delicious way to set new standards for a classic BBQ dish. Cooking the lamb chops in the Knob Creek® x Smithey® 18x seasoned cast iron skillet and deglazing it with Knob Creek® 9 Year Old Bourbon adds a great kick of flavor.
Cast Iron Lamb Chops with Knob Creek® Black BBQ Sauce
8 LAMB RIB CHOPS (ABOUT 5 TO 6 OUNCES AND ABOUT 1 ¼ TO 1 ½ INCHES THICK, TRIMMED)
1 tablespoon salt
1½ teaspoons freshly ground pepper
2 tablespoons vegetable oil
Knob Creek Black BBQ Sauce
½ cup Knob Creek 9 Year Old Bourbon
1 cup water
½ cup worcestershire sauce
½ cup apple cider vinegar
4 tablespoons packed light brown sugar
4 tablespoons creole mustard (substitute: brown whole grain mustard)
2 tablespoons prepared horseradish
1 tablespoon fresh lemon juice
¼ teaspoon ground allspice
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon freshly ground pepper
½ teaspoon salt
4 tablespoons chopped fresh mint
Adjust oven rack to middle position, place your Knob Creek x Smithey 18x seasoned cast iron skillet on rack, and heat oven to 500 degrees.
Season the lamb chops with salt and pepper.
When the oven reaches 500 degrees, remove the skillet from the oven using kitchen towels or potholders and place over medium-high heat. Turn off the oven.
While being careful of the hot skillet handle, add oil and heat until just smoking.
Place the lamb chops in the skillet and let them cook without moving them, until lightly browned on the first side (about 2 minutes). Then, flip the lamb chops and continue to cook until lightly browned on the second side (about 2 minutes).
Reduce the heat to medium-low, and flip the chops back to the first side. Cook until well browned, 3 to 5 minutes, flipping chops halfway through cooking and meat registers 120 to 125 degrees (for medium-rare).
Transfer chops to a serving platter, and let rest for 5 to 10 minutes.
While the lamb chops are resting, return the cast iron skillet to the stove and turn the heat to high.
Deglaze the skillet with the Knob Creek 9 Year Old Bourbon.
Add the water, Worcestershire sauce, and vinegar. Bring to a boil.
Reduce the heat to a simmer. Add the remaining ingredients, whisk, and simmer for 5 minutes.
Lastly, spoon the Knob Creek Black BBQ Sauce over the lamb chops.
Suggest serving with a side of crushed cucumber salad, fresh mint, and toasted chopped peanuts.