Lamb Au Poivre
Elevate your dinner table with the rich and indulgent flavors of Lamb Au Poivre, a sophisticated twist on the classic French peppercorn steak. This recipe features succulent lamb loin chops crusted with coarsely crushed black peppercorns, seared to perfection for a golden, caramelized crust. The dish is brought to life with a luxurious pan sauce made from sautéed shallots, cognac, thyme, and heavy cream, creating a velvety, peppery reduction that's perfect for drizzling. Quick to prepare yet undeniably elegant, this recipe is ideal for a special occasion or an impressive dinner party. Serve it alongside creamy mashed potatoes or roasted vegetables to complete your gourmet meal. Search no further for the ultimate lamb recipe that combines bold flavors and effortless elegance!
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Recipe Information
Ingredients
- 4 pieces lamb loin chops
- 2 tablespoons black peppercorns
- 1 teaspoon kosher salt
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 2 medium (finely chopped) shallots
- 1 cup cognac or brandy
- 1 cup heavy cream
- 4 sprigs fresh thyme
- 1 cup beef or chicken stock
Instructions
Place the black peppercorns in a mortar and pestle or in a plastic bag. Crush them coarsely with a mallet or pestle. Spread the crushed peppercorns on a plate.
Pat the lamb loin chops dry with a paper towel. Season them liberally with kosher salt on both sides.
Press each side of the lamb chops into the crushed peppercorns to coat evenly. Set aside on a clean plate.
Heat the vegetable oil in a large heavy skillet (cast iron works best) over medium-high heat until shimmering.
Add the lamb chops to the skillet, searing them for 3-4 minutes on each side until a crust forms. Reduce the heat to medium if they brown too quickly. Cook to desired doneness (125°F for medium-rare).
Remove the lamb chops from the skillet and tent them loosely with foil to rest.
In the same skillet, lower the heat to medium and add the butter. Once melted, stir in the finely chopped shallots. Sauté for about 2-3 minutes until softened.
Carefully add the cognac or brandy to deglaze the pan. Let it cook for 1-2 minutes, scraping up any browned bits from the bottom of the skillet.
Add the beef or chicken stock and thyme sprigs. Let the mixture simmer for 3-4 minutes to reduce slightly.
Stir in the heavy cream and simmer for another 3-4 minutes until the sauce has thickened enough to coat the back of a spoon. Remove the thyme sprigs before serving.
Place the lamb chops on serving plates and spoon the creamy Au Poivre sauce generously over them.
Serve immediately with your choice of sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 457 mg | 20% | |
| Total Carbohydrate | 3.9 g | 1% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 0.6 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 341 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
