omnivore entree

lamb chops au poivre

from PBNC Board Member Michael J. Drinnan, MD

2 servings

ingredients

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

salt

to taste

1 tsp flat-leaf parsley

minced for serving

cookware

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.
2	Cover and refrigerate 1 to 3 hours. Remove from refrigerator 30 minutes before cooking.
3	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.
4	Pour off excess fat from pan. Add butter and cook on low until melted. Add shallots and cook on low until soft.
5	Add stock, Cognac and crème fraîche and cook on medium, stirring, until sauce has thickened somewhat, about a minute. Season with salt.
6	Place 2 chops on each of 2 dinner plates. Spoon sauce over and around. Scatter parsley on top and serve.