Dusse Glazed Lamb Chops
Everybody loves Dusse…right? Its a Popular Cognac I see all over. The taste is smooth and has so sweetness to it. Not very harsh. So I said why not coat some Lamb chops with it. Let me be transparent before we start. I love cooking with different types of alcohol, ESPECIALLY Bourbon. For no other reason than the flavors are hard to get from anything else. BUT Dusse will literally reduce to nothing when cooked down so if your not looking to spend over $50 on a Bottle id definitely recommend going with a nice Bourbon! Either or will provide you with great flavor.
- Large Dusse
- Lamb Chops 1-2 Racks
- Avocado oil, you can use Grapeseed too
- McCormicks Steak Seasoning (I used half McCormicks and half my Red Bone Rub Down Seasoning mixed together)
- 1 tbsp. Dark Brown Sugar
- 2 Tbsp Butter
serves Serves about 3-6.
- Lets Start with our chops. Cut them however you’d like whether its one bone or 2 bones for thickness which I prefer because it doesn’t cook through as quickly. Douse them with your oil and seasoning and massage in to both sides. You wanna make sure its all over. As mentioned in the ingredient I used both McCormick Steak Seasoning and my Red Bone Rub down on these.
- Now coat your heated pan with oil. Med heat. I use my Cast iron, it sears so beautifully. Once Pan is fully heated you can lay in your Chops.sizzllleeee…perfect you’ve got it. you want to sear long enough to get a nice brown crust. Now flip and repeat. Make sure to even get the back side where the fat strip goes up the bone!
- Once you’ve got that pretty seared crust all the way around you can remove them from the pan. Pour in you dusse and let it bubble bubble. Yes..The Whole….BOTTLE.
- Ittle take a few minute for some of the water to steam out, the add your butter and the brown sugar stir quickly in, make sure that you heat isn’t about medium you want to control it at this point
- Lay all your chops back in.you should start to see the liquid Thickening. See it? Good! Now you can start basting. Basicly just spooning it onto the chops while it bubbles away.
Towards the end it will start to look like this. Very little liquid but what little there is will be thick and rich. At this point remove your pan from the heat.
You Made it!! AHT AHT..dont burn your tongue trying to taste it lol. Give it a second. Pair it with anything you like. This was pair with some Gouda Mac and good ol’ Grilled Asparagus.
As always share this recipe and follow for more taste bud strokin’ recipes, Thanks for Cooking With FoodDealer and Remember my measurements are my measurements Just sprinkle until the ancestors tell you that’s enough my child.