Real Recipes From Real Home Cooks ®

lamb au poivre

Recipe by
Vicki Butts (lazyme)
Grapeview, WA

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 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 md
    shallot, finely chopped
  • 1/2 c
    chicken broth
  • 1 Tbsp
    cognac, or balsamic vinegar
  • 1 tsp
    unsalted butter

How To Make lamb au poivre

  • 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.