| Trim excess fat from chops. Brown chops in hot butter on both sides.
Sprinkle chops with salt and pepper. Reduce heat. Cover and simmer 15
minutes, adding more butter as needed. Remove chops to heated serving
platter; keep warm. Spoon excess fat from pan juices. Stir in whipping
cream and whiskey. Heat gently until hot, stirring up the brown bits in
skillet. DO NOT BOIL. Immediately pour the cream sauce over lamb chops.
Garnish with snipped parsley. Makes 4 servings. (Jeanne Umberfield) |