Lamb au Poivre

Lamb au Poivre
Photo by Romulo Yanes


  • 3 3/4- to 1-inch-thick rib lamb chops (1 lb total), bones frenched and fat trimmed
  • ½ cup chicken broth
  • 1 tablespoon vegetable oil
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon unsalted butter
  • 1 medium shallot
  • 1 tablespoon Cognac or balsamic vinegar

Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel and press on peppercorns with bottom of a heavy skillet. Pat chops dry and season with salt. Rub one side of each chop with peppercorns, pressing peppercorns into meat to adhere. Heat oil in a 12-inch heavy skillet ove...

View full recipe at Epicurious


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