These Bacon and Bourbon Pan Fried Lamb Chops are a great meal when you want something that's a little fancier then your typical steak, but you don't want to spend a ton of time in the kitchen. They are so delicious and perfectly tender.
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I have to confess, I had never had lamb chops until last week.
They are not something that the grocery stores around me typically sell, and when they do, they are usually pretty far outside of my grocery budget.
But last weekend, when I was making my usual rounds through Sam's Club - I spotted an entire case of these lamb loin chops marked down (score!!) I'd been wanting to try them, so I scooped up several packages and headed home - no idea how to cook them!
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After searching all over Pinterest, I found THIS recipe that sounded right up my ally. The only problem was the cognac that it called for. A) I didn't have any and B) I wanted to keep this dish low carb and cognac has lot's of sugar.
I am from Kentucky - so naturally my go-to replacement for the cognac was bourbon. I mean, really, was there ever another option? I also decided to sub the olive oil and butter for bacon grease - because duh.
Other then that, I kept the recipe pretty similar. I was super stoked to be able to use fresh herbs from my herb garden. Somehow I have managed to keep them alive for about a month - which is a record for me!
If you don't have fresh herbs on hand, I'm sure that you could substitute with dried. But, obviously, fresh will give you the best flavor.
Also, I know that not everyone keeps their bacon grease. If you don't have any on hand then, you could certainly fry some bacon in the skillet before cooking this recipe, just leaving the 2-3 tbsp of the drippings in the pan.
TIP: If you aren't saving bacon grease - start NOW! After cooking your bacon, allow the grease to cool slightly, and remove any large bits of bacon. Then transfer the grease to a storage container and refrigerate until ready to use. I use mine all the time. It's great for frying eggs, or using to season vegetables.
You could also skip the bacon grease and just use the olive oil and butter that the original recipe calls for. It's up to you - but trust me that the bacon grease is really where it's at 🙂
I opted to use only the bacon grease, and none of the actual bacon because I didn't want the bacon flavor to overpower the lamb. The bacon grease gives it just a subtle hint of bacon, which works well with the bourbon and lamb.
If you are like me and have never had lamb, then you are in for a real treat. The taste was almost like a combination of beef and pork and the texture was amazing.
I served this with my famous Mashed Cauliflower - which you can find HERE! My kids loved the entire meal. And it was so goo in fact, that I decided I had to share it here and cooked it a second time in the same night so I could get the photos. Guess what - They ate the second batch of chops later on the same evening!
Lastly, one note about the Lamb. These are lamb loin chops. As I mentioned before, I am not familiar with lamb, but I would imagine that you could use and lamb chop for this recipe. If you can't find Lamb, I also think that this would be fantastic with a a nice beef steak.
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Bacon and Bourbon Pan Fried Lamb Chops
- 3 lbs Lamb lion chops
- salt and pepper
- 2 tbsp Bacon grease
- 1 tbsp fresh oregano chopped
- 1 tbsp fresh rosemary chopped
- 2 tsp garlic powder
- ½ cup Kentucky Bourbon
- Allow the lamb chops to come to room temperature for 20 minutes.
- In a small bowl, combine the bourbon, garlic powder and herbs. Set aside.
- Heat the bacon grease in a large cast iron skillet over high heat. While the skillet is heating, liberally season the chops with salt and pepper on all sides.
- Once skillet is hot, add the chops and cook for 3-4 minutes. Do not move them around while they are cooking, or they will not sear as well. Flip them and cook in the same fashion on the other side for an additional 3-4 minutes.
- Add the bourbon and herb mixture to the skillet with the chops. Allow to cook for about one minute then flip the chops and cook for an additional minute.
- At this point the chops should be cooked to medium rare, continue cooking for an additional minute for each level of doneness that you desire.
- Allow the chops to rest for 3-5 minutes before serving. Serve drizzled with the pan sauce and sprinkled with fresh herbs.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens.