lamb au poivre
No Image
An easy and elegant way to prepare lamb chops. A little cognac added to the sauce adds a nice flavor. From Bon Appetit.
►
yield
1 serving(s)
prep time
10 Min
cook time
10 Min
method
Stove Top
Ingredients For lamb au poivre
-
1 tspwhole black peppercorns (i use a 4-pepper blend)
-
3rib lamb chops, 1-inch thick, bones frenched, fat trimmed (1 lb total)
-
1 Tbspvegetable oil
-
1 mdshallot, finely chopped
-
1/2 cchicken broth
-
1 Tbspcognac, or balsamic vinegar
-
1 tspunsalted butter
How To Make lamb au poivre
-
1Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel and press on peppercorns with bottom of a heavy skillet.
-
2Pat chops dry and season with salt. Rub one side of each chop with peppercorns, pressing peppercorns into meat to adhere.
-
3Heat 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.
-
4Pour 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT