Lamb, the other red meat. I think it should be used more often. I know that it can be gamey, so mitigation needs to be part of the cooking process. I know that peaches are out of season and come from South American this time of year, so you can’t get more southern than that. Now one alcohol says southern more than any other, and that’s bourbon. Garlic, black pepper, salt, and some oregano bring flavor then adding some brown sugar combined with the bourbon brings a needed sweetness to the dish. I hope you like it.

2 shoulder lamb chops
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
2 tablespoons bourbon
2 tablespoons olive oil
2 peaches cut in slices
1/4 cup brown sugar

Preheat oven to 350.

Coat chops with salt, pepper, oregano, and garlic powder on both sides. Let sit for 20 minutes.

Heat ab oven safe skillet on medium heat.

Add olive oil and chops. Add peaches to pan.

Cook chops for 4 minutes. Turn and cook for an additional 4 minutes.

Move pan to the oven and bake for 10-12 minutes until internal temperature is 130.

Remove from oven and let rest for 10 minutes.

Serve after topping with pan drippings.