Lamb au Poivre

Name: Lamb au Poivre
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 1
Cuisine: Global
Ingredients: 1 Tbsp Cognac or balsamic vinegar; 1 teaspoon whole black peppercorns; 118 milliliters chicken broth; 3 ribs (3/4- to 1-inch-thick) lamb chops (1 lb total), bones frenched if desired and fat trimmed; 1 medium shallot, finely chopped; 1 teaspoon unsalted butter; 1 Tbsp vegetable oil

You can never have too many side dish recipes, so give Lamb au Poivre a try. This recipe makes 1 servings with 211 calories, 2g of protein, and 19g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up balsamic vinegar, butter, chicken broth, and a few other things to make it today. From preparation to the plate, this recipe takes around 15 minutes. It is a good option if you're following a gluten free diet.

Instructions

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

Ingredients you will need

Peppercorns

Wrap

Equipment you will use

Mortar And Pestle

Kitchen Towels

Frying Pan

Pat chops dry and season with salt. Rub one side of each chop with peppercorns, pressing peppercorns into meat to adhere.

Ingredients you will need

Peppercorns

Meat

Salt

Dry Seasoning Rub

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).

Ingredients you will need

Pepper