lamb chops au poivre

1 tbsp whole black peppercorns
1/2 tbsp coriander seeds
1 tsp brown mustard seeds
1/2 tsp fennel seeds
4 whole loin lamb chops
1.5-inches thick, about 2 pounds, fat well trimmed
2 tbsp grapeseed oil
1 tbsp unsalted butter
1 1/2 tbsp shallots
finely chopped
5 tbsp beef stock
1 tbsp cognac
3 tbsp crème fraîche
to taste
1 tsp flat-leaf parsley
minced for serving
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.
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.
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 crème fraîche and cook on medium, stirring, until sauce has thickened somewhat, about a minute. Season with salt.
Place 2 chops on each of 2 dinner plates. Spoon sauce over and around. Scatter parsley on top and serve.