If you’re after boozy, creamy, gorgeousness as well as a full on exercise in kitschness, then look no further. I’ve always preferred lamb to beef so decided to give some thick cut lamb steaks the old brandy-cream treatment. Crumbling feta and showering dill into the sauce really took things somewhere special. This was so tasty we had it twice in the same week.
6 thick cut lamb chops
1 tsp. dried parsley
1 tsp. dried thyme
4 cloves of garlic, crushed
1 tbsp. Worcester sauce
2 tbsp. olive oil
A knob of butter
200g chopped mushrooms
1 large onion, chopped
75ml cider brandy
2 tbsp. double cream
2-3tbsp. finely chopped dill
- combine the dried parsley, thyme, garlic, Worcester sauce and olive oil and coat the chops. Leave in the fridge for anywhere between 3 hours-overnight.
- Heat the butter in a large frying pan and once it’s foaming add the meat plus any excess marinade, browning well all over.
- Nudge the chops to one side of the pan and add the chopped mushrooms and onion. Cook until everything takes on a nice mahogany hue, then crown each chop with the mushroom-onion mixture.
- Turn the heat up and pour in the cider brandy. Reduce until syrupy and pour in the stock. Reduce heat and simmer for 20 minutes.
- Remove the meat and keep warm. Turn heat up again, crumble in the feta and simmer with lid off for about 10 minutes or until it reduces slightly. Stir in the double cream and allow to bubble a little.
- Finally sprinkle in the dill and serve the chops with the sauce poured over, sautéed potatoes and something green.