How to Make Homemade Brad's lamb chops w/ vodka, tomato, basil, cream sauce

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, brad's lamb chops w/ vodka, tomato, basil, cream sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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To get started with this recipe, we must first prepare a few ingredients. You can have brad's lamb chops w/ vodka, tomato, basil, cream sauce using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Brad's lamb chops w/ vodka, tomato, basil, cream sauce:

1. Make ready lamb chops per serving. 1" thick
2. Take Sea salt, pepper, garlic powder, and dry mustard
3. Take butter
4. Prepare For the sauce
5. Take shallot, minced
6. Make ready vine ripened tomatoes, chopped
7. Prepare minced garlic
8. Make ready vodka
9. Get chopped fresh basil
10. Prepare heavy cream, mixed with 1 tbs flour
11. Get Salt and pepper

Instructions to make Brad's lamb chops w/ vodka, tomato, basil, cream sauce:

1. Coat lamb chops with the seasonings. Let sit for a half hour.
2. Add a little oil to a heated fry pan. Add shallots. Saute for 3-4 minutes over medium low heat. Add tomatoes and garlic. Saute 2 more minutes.
3. Be very careful with this next step. Make sure nothing is above your pan. Remove from heat for 30 seconds. Add vodka and return to heat. Light vodka with a stick lighter. Flambè until alcohol burns off. This lets the sugars in the tomatoes and shallots caramelize a bit. After the alcohol burns off, let liquid reduce by about 3/4.
4. Add basil and cream. Stir very often until sauce gets a thick velvety texture. Season to taste.
5. Meanwhile heat another fry pan. Add a touch of oil. Add chops. Cook on medium to medium high heat. 3-4 minutes. Turn chops over and add butter. As the butter browns, spoon over chops to baste. Cook 3-4 minutes on that side. Cook chops to medium rare.
6. Plate chops and let rest a couple minutes. Spoon sauce over top. Garnish with fresh basil. I served with my eggplant au gratin. Enjoy.

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