Lamb Au Poivre

Lamb Au Poivre

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Vicki Butts (lazyme)

By
@lazyme5909

An easy and elegant way to prepare lamb chops. A little cognac added to the sauce adds a nice flavor. From Bon Appetit.

Rating:

☆☆☆☆☆ 0 votes

Serves:
1
Prep:
10 Min
Cook:
10 Min
Method:
Stove Top

Ingredients

  • 1 tsp
    whole black peppercorns (i use a 4-pepper blend)
  • 3
    rib lamb chops, 1-inch thick, bones frenched, fat trimmed (1 lb total)
  • 1 Tbsp
    vegetable oil
  • 1 medium
    shallot, finely chopped
  • 1/2 c
    chicken broth
  • 1 Tbsp
    cognac, or balsamic vinegar
  • 1 tsp
    unsalted butter

How to Make Lamb Au Poivre

Step-by-Step

  1. Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel and press on peppercorns with bottom of a heavy skillet.
  2. Pat chops dry and season with salt. Rub one side of each chop with peppercorns, pressing peppercorns into meat to adhere.
  3. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook chops, peppered sides up, 2 minutes. Turn chops over with tongs and cook, pressing down on each chop with side of tongs to help pepper adhere to meat, about 2 minutes more (for medium-rare). Transfer chops with tongs to a plate and let stand while making sauce.
  4. Pour off all but 2 teaspoons of fat from skillet if necessary, then sauté shallot, stirring, until golden brown, about 30 seconds. Add broth and Cognac and boil until reduced to about 1/4 cup, 2 to 3 minutes. Remove skillet from heat and swirl in butter. Add any meat juices that have accumulated on plate and season with salt. Serve sauce over lamb.

Printable Recipe Card

About Lamb Au Poivre

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: French
Other Tag: Quick & Easy



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