Peppercorn Sauce Lamb Chops
Here’s a dish perfect for Valentine’s day or any special occasion. Even if that special occasion is a random Wednesday! Lamb chops with a cognac peppercorn sauce is a rich and elegant dish, where succulent, tender lamb is paired with a flavorful, creamy sauce. The lamb chops are seared to your desired temperature (mine is medium), then coated in an addicting peppercorn sauce. If you like this recipe, try my Orange Pepper Lamb Chop Recipe + Video next
The cognac peppercorn sauce is the star of the dish, adding a depth of flavor that complements the lamb beautifully. The sauce is made by deglazing the pan with cognac, which gives it a warm, slightly sweet, and aromatic character. The sauce is then enriched with a mix of cracked black peppercorns, which provide a subtle heat and slight spiciness. A splash of heavy cream or butter may be added to create a velvety texture that ties everything together.
The result is a savory, indulgent experience where the sharpness of the cognac and the heat from the peppercorns balance out the richness of the lamb, making every bite a harmonious blend of flavors. The perfect side for this dish is roasted vegetables, mashed potatoes, or a light salad to enhance the overall dining experience.
Tips For Making Peppercorn Sauce Lamb Chops
1. Sear on High Heat
- Sear the lamb chops in a hot pan with a bit of oil to develop a rich crust. Make sure the pan is hot before adding the lamb to prevent sticking and to get that perfect sear.
2. Control the Cooking Temperature
- For best results, cook the lamb chops on medium-high heat, and use a meat thermometer to ensure you reach the desired doneness. Aim for medium-rare at 130°F (54°C) or medium at 140°F (60°C).
3. Deglaze the Pan with Cognac Carefully
- After cooking the lamb, deglaze the pan with cognac, but be cautious as the alcohol can flame up. Let the cognac reduce slightly to concentrate its flavor before adding the cream.
4. Use Freshly Cracked Peppercorns
- For maximum flavor and heat, use freshly cracked black peppercorns for the sauce. If you like extra spice, you can add a mix of green and pink peppercorns as well.
5. Rest the Lamb Chops
- After cooking, let the lamb chops rest for a few minutes before serving. This allows the juices to redistribute, ensuring a moist and flavorful bite.
Peppercorn Lamb Chops
Ingredients
- 6 lamb chops
- 1 tbsp salt
- 1 tbsp pepper
- 1 tsp smoked paprika
- 2 tbsp whole peppercorns
- 1 small shallot finely diced
- 2 garlic cloves minced
- 4 oz cognac
- 2 oz heavy cream
- 1 tsp salt
- 1 tsp pepper
- 1 tsp cayenne pepper
- 1 tbsp chives finely diced, to garnish
- 2 tbsp neutral oilor beef tallow
- 1 tbsp garlic and herb butter
Instructions
- To a bowl, season lamb chops with salt, pepper, and smoked paprika. Massage well.6 lamb chops, 1 tbsp salt, 1 tbsp pepper, 1 tsp smoked paprika
- To a skillet on medium-high heat add in oil or beef tallow and sear lamb chops to your desired temperature and remove from skillet.2 tbsp neutral oilor beef tallow
- To the same skillet, toast peppercorns until fragrant and follow with garlic and herb butter.2 tbsp whole peppercorns, 1 tbsp garlic and herb butter
- Once butter has melted add in shallots and sauté until transclucent. Add in garlic next and sauté until fragrant.2 garlic cloves, 1 small shallot
- Carefully add in cognac. Cognac may ignite. Allow cognac to reduce by 1/4.4 oz cognac
- Turn the heat off, add in heavy cream and stir to combine. Season with remaining, salt, pepper, and cayenne.Pour sauce over lambchops and garnish with chives. Enjoy!1 tbsp chives, 2 oz heavy cream
