Lamb au Poivre

Lamb au Poivre Healthy Recipe

1 Servings 15 min Cook

Macros/Serving: 958 Calories
Tags: | meat


1 Tsp Butter
1 Tbsp chopped Shallots
1 Tbsp Balsamic Vinegar
1/2 Cup Chicken Broth
1 Tsp Peppercorn
1 Lb Lamb Rib
1 Tbsp Vegetable Oil


PREPARATION: French lamb bones if desired and trim fat.

Finely chop shallot.

Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel and press on peppercorns with bottom of a heavy skillet.

Pat chops dry and season with salt.

Rub one side of each chop with peppercorns, pressing peppercorns into meat to adhere.

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.

Pour off all but 2 teaspoons of fat from skillet if necessary, then saut 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.