Braised Lamb with Bourbon Garlic Cream Sauce
The dish “braised lamb with bourbon garlic cream sauce” likely originates from a fusion of Southern American and classic French culinary traditions. Braising is a technique that involves cooking meat slowly in liquid, allowing it to become tender and flavorful. This method is often associated with French cuisine, where it is used for tougher cuts of meat. The incorporation of bourbon adds a distinctly Southern twist, as bourbon is a key ingredient in many American dishes, particularly in the Southern United States. The garlic cream sauce complements the richness of the lamb and adds depth to the dish. Overall, this dish reflects a blend of cultural influences, showcasing the art of slow cooking while highlighting regional ingredients, particularly the use of bourbon, which is prominent in Southern cooking. The combination of these elements creates a unique and hearty meal that celebrates both the flavors of lamb and the warmth of bourbon-infused sauces.
Ingredients
For the Braised Lamb:
2 pounds lamb breasts or shoulder, cut into large pieces
Sea salt and pepper, to taste
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
1 cup beef or chicken broth
1 cup bourbon
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
1 bay leaf
For the Bourbon Garlic Cream Sauce
1 cup heavy cream
1/4 cup bourbon
3 cloves garlic, minced
1 tablespoon Dijon mustard
Sea salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Braising the Lamb
Generously season the lamb pieces with sea salt and pepper.
In a large Dutch oven, heat olive oil over medium-high heat. Add the lamb pieces and sear until browned on all sides. Remove and set aside.
In the same pot, add the onion, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes.
Pour in the bourbon, scraping the bottom of the pot to release any browned bits. Allow it to simmer for a couple of minutes.
Return the lamb to the pot. Add the broth, thyme, and bay leaf. Bring to a simmer.
Cover the pot and transfer to a preheated oven at 325°F (160°C). Braise for about 2-3 hours, or until the lamb is tender and falling off the bone.
Making the Bourbon Garlic Cream Sauce
In a small saucepan, combine the bourbon, minced garlic, and Dijon mustard. Simmer over medium heat until slightly reduced, about 5 minutes.
Stir in the heavy cream and simmer until thickened, about 5-7 minutes. Season with sea salt and pepper to taste.
Serve the braised lamb on a plate, drizzled with the bourbon garlic cream sauce. Garnish with fresh parsley.
This dish pairs well with mashed potatoes, polenta, or crusty bread, along with a nice red wine.
Enjoy your flavorful Braised Lamb with Bourbon Garlic Cream Sauce!
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good lamb page.
Braised Lamb with Bourbon Garlic Creamy Sauce