Bourbon-Glazed Lamb Chops With Marinated Beans

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A luscious bourbon glaze makes this lamb chop crockery peculiar capable for a vacation feast, but it comes unneurotic rapidly for a weeknight supper. Inspired by fond memories of her archetypal brushwood with lamb astatine a Middle Eastern cafe successful New Orleans, writer Toya Boudy created this crockery for her “Cooking for the Culture” cookbook. And portion bourbon isn’t a accepted constituent successful lamb dishes, Boudy added it to the glaze arsenic a motion to her hometown. The beans could beryllium served arsenic a broadside with tons of dishes. We liked the condiment truthful overmuch we made it again to devour with pan-sauteed chickenhearted breasts. Now, we privation to effort it with pork chops, too.

Refrigerate the beans and chops separately for up to 4 days.

Ingredients

measuring cup

Servings: 4-6

For the lamb

Twelve (3-ounce) 3/4- to 1-inch-thick lamb rib chops (see NOTES)
Flaky oversea brackish oregon truffle salt
Freshly cracked achromatic pepper

For the marinated beans

2 tablespoons extra-virgin olive oil
3 cloves garlic, peeled and smashed
Two (15-ounce) cans cannellini beans, undrained (see NOTES)
1 spoon prosecco vino vinegar
1 spoon herbes de Provence (see NOTES)
1 spoon smoked paprika, positive much for serving
1 spoon good salt, positive much arsenic needed
1/4 spoon freshly cracked achromatic pepper, positive much arsenic needed

For the glaze

4 tablespoons positive 2 teaspoons unsalted butter, divided, positive much arsenic needed
1/4 cupful lightly packed acheronian brownish sugar
1/4 cupful bourbon
2 teaspoons minced oregon finely grated garlic

Nutritional Facts

Per serving (2 chops and 1/2 cupful of beans) based connected 6

Calories
549
Fat
29 g
Saturated Fat
12 g
Carbohydrates
26 g
Sodium
613 mg
Cholesterol
136 mg
Protein
41 g
Fiber
5 g
Sugar
9 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “Cooking for the Culture” by Toya Boudy (Countryman Press, 2023).

Tested by Ann Maloney.

Published March 27, 2023

Updated March 17, 2026