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Lamb au Poivre

Lamb
  • Prep Time -
  • Cook Time -
  • Serves 1
Gourmet

Recipe Provided By: Epicurious.com

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Average (21 Ratings): 4 out of 5 stars

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All 2 Reviews


1. Ingredients

  1. 1 teaspoon whole black peppercorns
  2. 3 (3/4- to 1-inch-thick) rib lamb chops, bones frenched if desired and fat trimmed
  3. 1 tablespoon vegetable oil
  4. 1 medium shallot, finely chopped
  5. 1/2 cup chicken broth
  6. 1 tablespoon Cognac or balsamic vinegar
  7. 1 teaspoon unsalted butter

Nutrition Info

Per Serving

  • Calories: 939 kcal
  • Carbohydrates: 9 g
  • Dietary Fiber: 0 g
  • Fat: 71 g
  • Protein: 48 g
  • Sugars: 1 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

2. Cooking Directions

  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 saute 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.

Yield: 1 servings

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Average (21 Ratings): 4 out of 5 stars

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  • So easy and elegant

    heatherpelham - April 5, 2007 07:50:58 AM PST
    I made this dish for Valentine\'s Day for my husband and myself. It\'s incredibly easy to make and we both absolutely loved it. I served it with roasted potatoes and a small salad. It tastes wonderful and it makes a beautiful presentation. One recommendation though: Make sure you have a pepper grinder or buy the pepper that is already coarsely ground. Smashing it up yourself is kind of a pain and tends to leave pieces that are way too big.

    3 of 3 found this review helpful.

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  • The recipe looks good but...

    emmycello77 - July 28, 2008 02:06:37 PM PST
    Serves one? It plainly says three lamb chops...I would think that would serve at least two, probably three or four.

    0 of 1 found this review helpful.

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