Lamb Au Poivre

Submitted by lazyme

"This is a great way to serve lamb chops. This recipe is for 1 serving, but can easily be changed to make more. If serving several people, put the seared chops in a 200 degree oven to keep them warm until all batches are ready to serve. From Gourmet magazine."

 

• Ready In: 15mins
• Ingredients: 7
• Serves: 1

ingredients

• 1 teaspoon whole black peppercorn
• 3 lamb rib chops (3/4- to 1-inch-thick)
• 1 tablespoon vegetable oil
• 1 shallot, finely chopped
• 1⁄2 cup chicken broth
• 1 tablespoon cognac or 1 tablespoon balsamic vinegar
• 1 teaspoon unsalted butter

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.
3. Rub one side of each chop with peppercorns, pressing peppercorns into meat to adhere.
4. 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.
5. 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).
6. Transfer chops with tongs to a plate and let stand while making sauce.
7. Pour off all but 2 teaspoons of fat from skillet if necessary, then sauté shallot, stirring, until golden brown, about 30 seconds.
8. Add broth and Cognac and boil until reduced to about 1/4 cup, 2 to 3 minutes.
9. Remove skillet from heat and swirl in butter.
10. Add any meat juices that have accumulated on plate and season with salt.
11. Serve sauce over lamb.