42 Best Brad's lamb chops w/ vodka, tomato, basil, cream sauce tasty & healthy!

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Add the broth and vodka to the pan and bring to a Lower the heat slightly, add the cream and simmer until the sauce has reduced and thickened Rolling the lamb around the filling means you get some of those bright flavors in just about every bite. Tangy and rich tomato and basil sauce. Finish sauce by adding chopped fresh basil and salt and pepper to taste.

Provide lamb chops per serving. 1" thick.
Provide Sea salt, pepper, garlic powder, and dry mustard.
Provide butter.
Provide For the sauce.
You need to prepare shallot, minced.
Use vine ripened tomatoes, chopped.
You need minced garlic.
You need vodka.
Prepare chopped fresh basil.
Provide heavy cream, mixed with 1 tbs flour.
Prepare Salt and pepper.

Short Tips:

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Coat lamb chops with the seasonings. Let sit for a half hour..
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..
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..
Add basil and cream. Stir very often until sauce gets a thick velvety texture. Season to taste..
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..
Plate chops and let rest a couple minutes. Spoon sauce over top. Garnish with fresh basil. I served with my eggplant au gratin. Enjoy..

Add the stock, plum tomatoes, tomato sauce, vodka, salt, red pepper flakes and sugar to the pot. Cover and cook on low to medium for one Add chopped basil. Puree the soup with an immersion blender. These baked lamb chops are cooked in a seasoned tomato sauce. Remove from the pan and allow to rest for five minutes, before carving into three chops.

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