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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
1 teaspoon whole black peppercorns |
3 (3/4- to 1-inch-thick) rib lamb chops (1 lb total), bones frenched if desired and fat trimmed |
1 tablespoon vegetable oil |
1 medium shallot, finely chopped |
1/2 cup chicken broth |
1 tablespoon cognac or 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. 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.
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