4 lamb leg shoulder chops, cut 1/2 inch thick
1 tbsp. butter
Salt and freshly ground black pepper
1/4 c. whipping cream
1 tbsp. Irish whiskey
Watercress or snipped parsley (optional)

Trim excess fat from chops. In a 10 inch skillet, brown chops on both sides in hot butter. Sprinkle chops lightly with salt and pepper. Reduce heat. Cover, and simmer for 15 minutes, adding a little more butter, if necessary. Remove chops to a 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 water cress or parsley, if desired.

Makes 4 servings.