Lamb Chops Au Poivre
Savor the elegance of Lamb Chops Au Poivre, a refined yet approachable dish perfect for elevating weeknight dinners or impressing guests at a special gathering. Featuring tender lamb chops encrusted in freshly cracked black peppercorns, this recipe introduces a bold, peppery crust that complements the meat's natural richness. The luxurious cognac cream sauce, infused with minced shallots, thyme, and a splash of stock, brings a silky, aromatic finish to the dish. With only 15 minutes of prep time and straightforward cooking techniques like pan-searing and deglazing, this recipe strikes the perfect balance between gourmet and achievable. Serve these flavorful lamb chops with creamy mashed potatoes or roasted vegetables for a truly indulgent dining experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 pieces lamb chops
- 2 tablespoons black peppercorns, freshly cracked
- 1 teaspoon kosher salt
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 2 medium shallots, finely minced
- 0.25 cup cognac or brandy
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 0.33 cup beef or chicken stock
Instructions
1. Pat the lamb chops dry with paper towels. Season both sides generously with the kosher salt.
2. Press the freshly cracked black pepper into both sides of the lamb chops, evenly coating them.
3. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, add the lamb chops to the skillet, being careful not to overcrowd the pan. Sear for 3-4 minutes per side, until they develop a deep, golden-brown crust and reach your desired doneness. Depending on thickness, aim for an internal temperature of 130°F for medium-rare.
4. Remove the lamb chops from the skillet and place them on a plate. Tent loosely with foil to keep warm.
5. Reduce the heat to medium and add the butter to the skillet. Once melted, add the minced shallots and sauté for 2-3 minutes until softened and fragrant.
6. Carefully deglaze the skillet by adding the cognac or brandy. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes to cook off the alcohol.
7. Stir in the beef or chicken stock, heavy cream, and thyme leaves. Simmer for 3-5 minutes, stirring frequently, until the sauce has thickened slightly and coats the back of a spoon.
8. Return the lamb chops to the skillet, spooning the sauce over the top. Let them warm through for 1-2 minutes.
9. Serve the lamb chops immediately, topped with plenty of the cognac cream sauce. Pair with roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
4582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 376.5 g | 483% | |
| Saturated Fat | 164.5 g | 822% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1176 mg | 392% | |
| Sodium | 1795 mg | 78% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 3.0 g | ||
| Protein | 235.6 g | 471% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 3481 mg | 74% | |
*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.
