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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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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. 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.
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