Lamb Chops With Peaches, Bourbon, And Basil

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 thick-cut lamb chops (about 1 1/2-inch thick)
• kosher salt
• fresh ground black pepper
• 1 tablespoon canola oil
• 1 tablespoon butter
• 1 peach, pitted and cut into 8 wedges
• sugar, to taste (if needed)
• 1 tablespoon bourbon (such as maker's mark)
• 8 fresh basil leaves

Recipe

• 1 preheat oven to 400°f.
• 2 season lamb chops with salt and pepper. heat oil in 10" ovensafe skillet over medium-high heat until shimmering. add chops and cook until browned on both sides, 3-4 minutes per side. transfer chops to a plate and set aside. pour off and discard any grease in pan.
• 3 lower heat to medium. add butter to skillet. when melted, add peach slices. if they are less-than-ripe, add sugar to taste. cook, stirring often, until peaches are soft, 1-3 minutes.
• 4 remove skillet from heat. add bourbon and swirl pan. light a long-handled match and pass over skillet carefully until bourbon ignites. when flames subside, return to heat and use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan. season sauce with salt, pepper and/or sugar, to taste.
• 5 return chops to skillet and lay 4 basil leaves on each chop. place peach slices on top of basil. place skillet in oven until chops are done, about 4 minutes for medium. divide chops and peaches between two plates and spoon pan sauce over each serving.