1 Servings 15 min Cook
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.