Bacon-wrapped Lamb Chops in a Cream Sauce
I’m a huge fan of lamb. Every so often, I obtain a large quantity from a friend of mine whose family raises them, and load up the freezer. So, we tend to eat a lot of it around here, and I try and come up with new and exiting ways to inflict it on my family.
This is a fairly simple and straightforward way to do lamb chops when I’m not in the mood to fire up the grill. It’s base flavor is Middle-Eastern, but I threw in some French influences as well.
Wrap lamb chops in bacon. I prefer a thick-cut hickory smoke or applewood variety. Stab it with toothpicks if the bacon wants to fall off.
Pan sear them in olive oil at a relatively high heat to get the bacon mostly done. Reduce heat and drain off the fat. Add sauce and simmer until the lamb is done. (Note: you want to make sure the heat is down or the sour cream in the sauce will do funky things. It’s not pretty, trust me.)
For the sauce: for 4 lamb chops, I started with about 1/4-1/3C of sour cream. To that I added about 3tsp of Zatarain’s Creole Seasoning, 1/2 of cumin, 1/4tsp of cinnamon, 1/4tsp allspice, a pinch (maybe 1/2tsp) Herb de Provence and a dash of paprika. Mix together ahead of time and set aside in the fridge to let the flavors work together.
- Lamb chops
- Sour Cream
- Zatarain’s Creole Seasoning
- Herb de Provence