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A very easy dish to make for St. Patrick’s Day or any other day! I’m a big fan of Colcannon (see below) and think it would be a great accompaniment to serve with the lamb.
Makes 2 Servings
Add 1 Tbsp. butter to the pan. Add 2 Tbsp. chopped shallots and sauté until softened. Pour in 2 – 3 Tbsp. Irish Whiskey , bring to a boil for a minute or so, add 1/2 cup beef stock or lamb stock if you have it,** a Tbsp. of tomato paste, a bay leaf and some parsley. Reduce a for a minute or two to slightly thicken. If you wish to add a bit of luxury, you can add a bit of cream. Serve the sauce with the chops.
**If you want to make your own beef or lamb stock, please go to Making Stock.
** If you would like to make the Colcannon, please go to Colcannon.
**To check on meat cooking times, please go to my Meat Cooking Chart.