Spiked Market Cider
Florence Fabricant, Union Square Cafe
47 ratings with an average rating of 4 out of 5 stars
47
15 minutes, plus 2 hours’ chilling
Lamb Chops au Poivre
- Total Time
- 40 minutes plus 1½ to 3½ hours’ seasoning
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 servings
- 1tablespoon whole black peppercorns
- ½tablespoon coriander seeds
- 1teaspoon brown mustard seeds
- ½teaspoon fennel seeds
- 4loin lamb chops, 1½ inches thick, about 2 pounds, fat well trimmed
- 2tablespoons grapeseed oil
- 1tablespoon unsalted butter
- 1½tablespoons finely chopped shallots
- 5tablespoons beef stock
- 1tablespoon Cognac
- 3tablespoons creme fraiche
- Salt
- 1teaspoon minced flat-leaf parsley for serving
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
964 calories; 85 grams fat; 34 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 15 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 40 grams protein; 764 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 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. Cover and refrigerate 1 to 3 hours. Remove from refrigerator 30 minutes before cooking.
- Step 2
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.
- Step 3
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 creme fraiche and cook on medium, stirring, until sauce has thickened somewhat, about a minute. Season with salt.
- Step 4
Place 2 chops on each of 2 dinner plates. Spoon sauce over and around. Scatter parsley on top and serve.
Private Notes
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Cooking Notes
Stephanie Kaufman
I see that there is no salt in this recipe. Do the rest of you add salt?
Angela C.
I made these without the sauce and they were delicious!
tal
The spice mixture was very good as written, wouldn’t change a thing. I did lightly salt the meat before coating with the rub. The sauce is classic though expensive cognac isn’t necessary. A good brandy will work just as well. Good quality beef broth will make more of a difference. Finally, I chose to sous vide the lamb chops (after 3 hours with the rub on) at 131 F for two hours. A quick, hard sear to crust produced juicy, tender, evenly cooked chops.
Stephanie Kaufman
I see that there is no salt in this recipe. Do the rest of you add salt?
M
B's bday; perfect. 5-6 min / side for tiny chops.
Jt
This is great. I dib not put the spiced rubbed meat in the fridge. I cooked after about 15 minutes. It was great. Make the sauce. Very delicious
Lamb Chops au Poivre By Florence Fabricant
Delicious. Did not have a few things so used dill instead of fennel and 1T Malbec in place of Cognac. Will plan to have it again with the written ingredients.
VicJane
I wanted something different but as I cooked, I began to think it would be a dud. Nope. The herbs did not overpower the lamb. It was a really interesting sauce although I forgot to add the sour cream I had planned on instead of yoghurt. I couldn’t decide on a carb and ultimately just had peas and corn; it worked for me.
meaghan
Such a great recipe. Since we didn’t have everything for the sauce, which would be a total shame if you did not make. I used the following substitutions and it worked out beautifully: in lieu of Cognac - balsamic ginger reduction or just balsamic would work, chicken broth instead of beef and Greek yogurt in place of creme fraiche.
Sandy
This was a really great recipe! We loved every part of it! Will use this one a lot!.
Tim Carroll
Excellent rub for lamb. Great as written but also great on the grill (no sauce, just top with some torn mint leaves).
Carl Mankowitz
The rub in this recipe also goes very well with beef. Used it on a hangar steak. Great. Also, if one prefers no dairy, then one can finish the sauce with some demi glace (or beef stock) and some red wine.
K
This is a is a very good rub for the lamb chops. Skipped the sauce and didn't miss it.
Es
The rub really flavored the chops. I left it on about 8 hours. The sauce wasn't essential (I used sour cream instead of creme fraiche but I doubt that mattered much) as the chops were flavorful and juicy. next time just a little broth and the shallots for the sauce.
AlisonK
An excellent recipe. The seasonings and sauce are delicious. I've also used the technique to prepare simply seasoned chops, no sauce, when it's too cold or wet to fire up the grill.
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