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Categories:
whole black peppercorns coriander seeds brown mustard seeds fennel seeds chops grapeseed oil unsalted butter shallots beef stock cognac Creme Fraiche salt flat leaf parsley
Viewed: 35 - Published at: 5 years agoIngredients
- 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
Method
- 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.
- 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.
- 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.
- Place 2 chops on each of 2 dinner plates.
- Spoon sauce over and around.
- Scatter parsley on top and serve.
