Brandied-peach Lamb Chops

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

Ingredients

• Servings: 4
• 4 lamb loin chops (1-inch thick)
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 1/2 cup thinly sliced shallot
• 1 teaspoon finely chopped thyme
• 1/4 cup brandy, plus
• 1 tablespoon brandy, divided
• 10 ounces frozen peaches, thawed
• 1/3 cup peach preserves
• crushed red pepper flakes, to taste

Recipe

• 1 pat lamb chops dry, then sprinkle on both sides with 1 teaspoon salt and 1/2 teaspoon pepper (total).
• 2 heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook lamb chops, turning once, until browned and just cooked through, 10 to 12 minutes total.
• 3 transfer to a platter and keep warm, loosely covered with foil.
• 4 pour off all but 1 tablespoon oil from skillet.
• 5 heat butter in skillet over medium heat until foam subsides, then cook shallots with thyme, stirring occasionally, until tender and golden-brown, about 5 minutes.
• 6 add 1/4 cup brandy to skillet and carefully ignite with a kitchen match (use caution; flames will shoot up), then cook over medium heat, scraping bottom of skillet to loosen brown bits.
• 7 when flames subside, add peaches, preserves, pinch or two crushed red pepper, and 1/4 teaspoon each of salt and pepper and cook, covered, until peaches are tender and juicy, about 3 minutes.
• 8 stir in remaining tablespoon brandy, any meat juices from platter, and salt and pepper to taste, then spoon sauce over chops.
• 9 serve with herbed egg noodles, or brown rice with mushrooms and maybe creamed spinach & some nice rose!