Lamb Chops Au Poivre

Savor the elegance of Lamb Chops Au Poivre, a refined yet approachable dish perfect for elevating weeknight dinners or impressing guests at a special gathering. Featuring tender lamb chops encrusted in freshly cracked black peppercorns, this recipe introduces a bold, peppery crust that complements the meat's natural richness. The luxurious cognac cream sauce, infused with minced shallots, thyme, and a splash of stock, brings a silky, aromatic finish to the dish. With only 15 minutes of prep time and straightforward cooking techniques like pan-searing and deglazing, this recipe strikes the perfect balance between gourmet and achievable. Serve these flavorful lamb chops with creamy mashed potatoes or roasted vegetables for a truly indulgent dining experience.

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 pieces lamb chops
• 2 tablespoons black peppercorns, freshly cracked
• 1 teaspoon kosher salt
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 2 medium shallots, finely minced
• 0.25 cup cognac or brandy
• 0.5 cup heavy cream
• 1 teaspoon fresh thyme leaves
• 0.33 cup beef or chicken stock

Directions

Step 1

1. Pat the lamb chops dry with paper towels. Season both sides generously with the kosher salt.

Step 2

2. Press the freshly cracked black pepper into both sides of the lamb chops, evenly coating them.

Step 3

3. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, add the lamb chops to the skillet, being careful not to overcrowd the pan. Sear for 3-4 minutes per side, until they develop a deep, golden-brown crust and reach your desired doneness. Depending on thickness, aim for an internal temperature of 130°F for medium-rare.

Step 4

4. Remove the lamb chops from the skillet and place them on a plate. Tent loosely with foil to keep warm.

Step 5

5. Reduce the heat to medium and add the butter to the skillet. Once melted, add the minced shallots and sauté for 2-3 minutes until softened and fragrant.

Step 6

6. Carefully deglaze the skillet by adding the cognac or brandy. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes to cook off the alcohol.

Step 7

7. Stir in the beef or chicken stock, heavy cream, and thyme leaves. Simmer for 3-5 minutes, stirring frequently, until the sauce has thickened slightly and coats the back of a spoon.

Step 8

8. Return the lamb chops to the skillet, spooning the sauce over the top. Let them warm through for 1-2 minutes.

Step 9

9. Serve the lamb chops immediately, topped with plenty of the cognac cream sauce. Pair with roasted vegetables or mashed potatoes for a complete meal.

Nutrition Facts

Serving size	(1778.5g)

Amount per serving	% Daily Value*
Calories	4581.8

Total Fat 376.5g	0%
Saturated Fat 164.5g	0%
Polyunsaturated Fat 16.8g
Cholesterol 1176.5mg	0%
Sodium 1795.1mg	0%
Total Carbohydrate 25.2g	0%
Dietary Fiber 4.7g	0%
Total Sugars 3.0g
Protein 235.6g	0%

Vitamin D 0IU	0%
Calcium 310.0mg	0%
Iron 23.4mg	0%
Potassium 3481.1mg	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: 76.5%

Protein: 21.3%

Carbs: 2.3%