Cast Iron Lamb Chops with Knob Creek Black BBQ Sauce

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 18x seasoned Knob Creek® x Smithey® cast iron skillet and deglazing it with Knob Creek® 9 Year Old Bourbon adds a great kick of flavor.

Created by Brian Landry, Executive Chef The Kitchen Table, QED Hospitality

Ingredients

Serves 4

lamb chops

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

PRINT THIS RECIPE

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 (about 3 to 5 minutes), flipping chops halfway through cooking and meat registers between 120-125°F (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 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.

Share

Your Cart

FAST SHIPPING | FREE EXCHANGES
You have no items in your cart.
protect your investment