Lamb Chops au Poivre Recipe

Name: Lamb Chops au Poivre
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon whole black peppercorns; 1/2 tablespoon coriander seeds; 1 teaspoon brown mustard seeds; 1/2 teaspoon fennel seeds; 4 loin lamb chops, 1 1/2 inches thick, about 2 pounds, fat well trimmed; 2 tablespoons grapeseed oil; 1 tablespoon unsalted butter; 1 1/2 tablespoons finely chopped shallots; 5 tablespoons beef stock; 1 tablespoon Cognac; 3 tablespoons creme fraiche; Salt; 1 teaspoon minced flat-leaf parsley for serving

Servings: persons

1 tablespoon whole black peppercorns
1/2 tablespoon coriander seeds
1 teaspoon brown mustard seeds
1/2 teaspoon fennel seeds
4 loin lamb chops, 1 1/2 inches thick, about 2 pounds, fat well trimmed
2 tablespoons grapeseed oil
1 tablespoon unsalted butter
1 1/2 tablespoons finely chopped shallots
5 tablespoons beef stock
1 tablespoon Cognac
3 tablespoons creme fraiche
Salt
1 teaspoon minced flat-leaf parsley for serving

1
Use a mortar and pestle or a spice grinder to coarsely crush peppercorns, coriander and mustard and fennel seeds.
2
Coat lamb chops on both sides, pressing the spices into the meat.
3
Cover and refrigerate 1 to 3 hours.
4
Remove from refrigerator 30 minutes before cooking.
5
In a cast-iron skillet, heat oil on medium.
6
Add chops and cook 7 minutes on one side.
7
Turn chops, cover pan and cook about another 7 minutes for medium-rare, or until done to taste.
8
Remove to a warm serving platter and cover loosely with foil.
9
Pour off excess fat from pan.
10
Add butter and cook on low until melted.
11
Add shallots and cook on low until soft.
12
Add stock, Cognac and creme fraiche and cook on medium, stirring, until sauce has thickened somewhat, about a minute.
13
Season with salt.
14
Place 2 chops on each of 2 dinner plates.
15
Spoon sauce over and around.
16
Scatter parsley on top and serve.

327

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon whole black peppercorns, 1/2 tablespoon coriander seeds, 1 teaspoon brown mustard seeds, 1/2 teaspoon fennel seeds, and more.

Yes, Lamb Chops au Poivre falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Chops au Poivre

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions