Lamb Chops au Poivre
- Total Time
- 40 minutes plus 1½ to 3½ hours’ seasoning
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1tablespoon whole black peppercorns
- ½tablespoon coriander seeds
- 1teaspoon brown mustard seeds
- ½teaspoon fennel seeds
- 4loin lamb chops, 1½ inches thick, about 2 pounds, fat well trimmed
- 2tablespoons grapeseed oil
- 1tablespoon unsalted butter
- 1½tablespoons finely chopped shallots
- 5tablespoons beef stock
- 1tablespoon Cognac
- 3tablespoons creme fraiche
- Salt
- 1teaspoon minced flat-leaf parsley for serving
Nutritional analysis per serving (2 servings)
965 calories; 85 grams fat; 34 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 15 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 40 grams protein; 764 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Use a mortar and pestle or a spice grinder to coarsely crush peppercorns, coriander and mustard and fennel seeds. Coat lamb chops on both sides, pressing the spices into the meat. Cover and refrigerate 1 to 3 hours. Remove from refrigerator 30 minutes before cooking.
- Step 2
In a cast-iron skillet, heat oil on medium. Add chops and cook 7 minutes on one side. Turn chops, cover pan and cook about another 7 minutes for medium-rare, or until done to taste. Remove to a warm serving platter and cover loosely with foil.
- Step 3
Pour off excess fat from pan. Add butter and cook on low until melted. Add shallots and cook on low until soft. Add stock, Cognac and creme fraiche and cook on medium, stirring, until sauce has thickened somewhat, about a minute. Season with salt.
- Step 4
Place 2 chops on each of 2 dinner plates. Spoon sauce over and around. Scatter parsley on top and serve.
Private Notes
Comments
I see that there is no salt in this recipe. Do the rest of you add salt?
The spice mixture was very good as written, wouldn’t change a thing. I did lightly salt the meat before coating with the rub. The sauce is classic though expensive cognac isn’t necessary. A good brandy will work just as well. Good quality beef broth will make more of a difference. Finally, I chose to sous vide the lamb chops (after 3 hours with the rub on) at 131 F for two hours. A quick, hard sear to crust produced juicy, tender, evenly cooked chops.
Delicious. Did not have a few things so used dill instead of fennel and 1T Malbec in place of Cognac. Will plan to have it again with the written ingredients.
These are amazing - it's now the only way I make lamb chops. I grill them using my foreman grill, and serve with salad and wine - great for girls night at home!
Used much smaller loin chops, total 20 oz for four before trimming fat, and it was enough for two. Based on Daniel Gritzer's steak au poivre recipe, I applied half the spice mix to one side of the chops only, and seared the bare side to a nice deep brown to get a good fond. Didn't have creme fraiche so (also per Gritzer) used 3 oz each rich chicken broth and heavy cream, simmered down until they started to thicken. Re: salt, added a heaping 1/4 tsp diamond crystal at step 3. Delicious!
Cooked as directed and it was delicious. Also cooked it a second time for guests, with roasted baby potatoes flavored with Herbes de Provence, fresh baked bread and homemade applesauce (just for fun.) It was something they'd never had before, and they were astonished at the complexity and blending of the spices. Altogether a success.