Brad's lamb chops w/ vodka, tomato, basil, cream sauce

Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Brad's lamb chops w/ vodka, tomato, basil, cream sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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To get started with this recipe, we have to prepare a few ingredients. You can have Brad's lamb chops w/ vodka, tomato, basil, cream sauce using 11 ingredients and 6 steps. Here is how you can achieve it.

I actually used my farm raised goat chops for this. But lamb chops will work just as well.

Ingredients and spices that need to be Prepare to make Brad's lamb chops w/ vodka, tomato, basil, cream sauce:

1. 3 lamb chops per serving. 1" thick
2. Sea salt, pepper, garlic powder, and dry mustard
3. 2 tbs butter
4. For the sauce
5. 1 shallot, minced
6. 2 vine ripened tomatoes, chopped
7. 1 tsp minced garlic
8. 1 cup vodka
9. 1/4 cup chopped fresh basil
10. 1 1/2 cups heavy cream, mixed with 1 tbs flour
11. to taste Salt and pepper

Instructions to make to make Brad's lamb chops w/ vodka, tomato, basil, cream sauce

1. Coat lamb chops with the seasonings. Let sit for a half hour.
2. Add a little oil to a heated fry pan. Add shallots. Saute for 3-4 minutes over medium low heat. Add tomatoes and garlic. Saute 2 more minutes.
3. Be very careful with this next step. Make sure nothing is above your pan. Remove from heat for 30 seconds. Add vodka and return to heat. Light vodka with a stick lighter. Flambè until alcohol burns off. This lets the sugars in the tomatoes and shallots caramelize a bit. After the alcohol burns off, let liquid reduce by about 3/4.
4. Add basil and cream. Stir very often until sauce gets a thick velvety texture. Season to taste.
5. Meanwhile heat another fry pan. Add a touch of oil. Add chops. Cook on medium to medium high heat. 3-4 minutes. Turn chops over and add butter. As the butter browns, spoon over chops to baste. Cook 3-4 minutes on that side. Cook chops to medium rare.
6. Plate chops and let rest a couple minutes. Spoon sauce over top. Garnish with fresh basil. I served with my eggplant au gratin. Enjoy.

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