Lamb Au Poivre

Elevate your dinner table with the rich and indulgent flavors of Lamb Au Poivre, a sophisticated twist on the classic French peppercorn steak. This recipe features succulent lamb loin chops crusted with coarsely crushed black peppercorns, seared to perfection for a golden, caramelized crust. The dish is brought to life with a luxurious pan sauce made from sautéed shallots, cognac, thyme, and heavy cream, creating a velvety, peppery reduction that's perfect for drizzling. Quick to prepare yet undeniably elegant, this recipe is ideal for a special occasion or an impressive dinner party. Serve it alongside creamy mashed potatoes or roasted vegetables to complete your gourmet meal. Search no further for the ultimate lamb recipe that combines bold flavors and effortless elegance!

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces lamb loin chops
• 2 tablespoons black peppercorns
• 1 teaspoon kosher salt
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 2 medium (finely chopped) shallots
• 1 cup cognac or brandy
• 1 cup heavy cream
• 4 sprigs fresh thyme
• 1 cup beef or chicken stock

Directions

Step 1

Place the black peppercorns in a mortar and pestle or in a plastic bag. Crush them coarsely with a mallet or pestle. Spread the crushed peppercorns on a plate.

Step 2

Pat the lamb loin chops dry with a paper towel. Season them liberally with kosher salt on both sides.

Step 3

Press each side of the lamb chops into the crushed peppercorns to coat evenly. Set aside on a clean plate.

Step 4

Heat the vegetable oil in a large heavy skillet (cast iron works best) over medium-high heat until shimmering.

Step 5

Add the lamb chops to the skillet, searing them for 3-4 minutes on each side until a crust forms. Reduce the heat to medium if they brown too quickly. Cook to desired doneness (125°F for medium-rare).

Step 6

Remove the lamb chops from the skillet and tent them loosely with foil to rest.

Step 7

In the same skillet, lower the heat to medium and add the butter. Once melted, stir in the finely chopped shallots. Sauté for about 2-3 minutes until softened.

Step 8

Carefully add the cognac or brandy to deglaze the pan. Let it cook for 1-2 minutes, scraping up any browned bits from the bottom of the skillet.

Step 9

Add the beef or chicken stock and thyme sprigs. Let the mixture simmer for 3-4 minutes to reduce slightly.

Step 10

Stir in the heavy cream and simmer for another 3-4 minutes until the sauce has thickened enough to coat the back of a spoon. Remove the thyme sprigs before serving.

Step 11

Place the lamb chops on serving plates and spoon the creamy Au Poivre sauce generously over them.

Step 12

Serve immediately with your choice of sides, such as roasted vegetables or mashed potatoes.

Nutrition Facts

Serving size	(1268.6g)

Amount per serving	% Daily Value*
Calories	3027.5

Total Fat 224.0g	0%
Saturated Fat 106.3g	0%
Polyunsaturated Fat 16.8g
Cholesterol 695.0mg	0%
Sodium 1836.2mg	0%
Total Carbohydrate 25.5g	0%
Dietary Fiber 6.2g	0%
Total Sugars 6.8g
Protein 82.5g	0%

Vitamin D 0IU	0%
Calcium 181.2mg	0%
Iron 9.7mg	0%
Potassium 1692.8mg	0%

*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.

Source of Calories

Fat: 82.4%

Protein: 13.5%

Carbs: 4.2%