Peppercorn Lamb Chops

Lamb chops with a peppercorn sauce features succulent, tender lamb chops grilled to perfection, topped with a rich and creamy peppercorn sauce. The sauce, with its bold, peppery flavor and smooth texture, complements the savory lamb, creating a deliciously balanced dish.

5 from 1 vote

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine French

Servings 2 people

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

Keyword 30 minute recipe, lamb chops, peppercorn sauce