Total Time
Prep 10 mins
Cook 10 mins

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

Ingredients Nutrition


  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.


Most Helpful

DH and I made these lamb chops a couple of nights ago. They are very easy to prepare with ingredients I commonly have on hand. We used olive oil instead of vegetable oil and I used cognac. We both thought the chops were nice, but a little plain. Maybe a little herb such as rosemary thrown in might be give it some more flavor. Thanks! Made for ZWT5.

Dr. Jenny May 29, 2009

This makes an elegant meal that is not only fast but delicious. I used the George Forman grill to cook the chops and the balsamic vinegar in place of cognac. My chops were loin chops that were about 3/4 inch thick. These were served with Baked Onions Augratin and a side salad.

PaulaG August 07, 2006

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