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Cast Iron Lamb Chops with Knob Creek® Black BBQ Sauce
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
Serves 4
lamb
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
Instructions:
1
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.
2
Season the lamb chops with salt and pepper.
3
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.
4
While being careful of the hot skillet handle, add oil and heat until just smoking.
5
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).
6
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).
7
Transfer chops to a serving platter, and let rest for 5 to 10 minutes.
8
While the lamb chops are resting, return the cast iron skillet to the stove and turn the heat to high.
9
Deglaze the skillet with the Knob Creek 9 Year Old Bourbon.
10
Add the water, Worcestershire sauce, and vinegar. Bring to a boil.
11
Reduce the heat to a simmer. Add the remaining ingredients, whisk, and simmer for 5 minutes.
12
Lastly, spoon the Knob Creek Black BBQ Sauce over the lamb chops.
13
Suggest serving with a side of crushed cucumber salad, fresh mint, and toasted chopped peanuts.