Willow Spring Ranch Montana, LLC

Katy & Richard Harjes

8363 Forswall Road
Belgrade, MT 59714



Lamb Chops au Poivre

Originally published with A Spice Treatment for Lamb Chops By FLORENCE FABRICANT

TOTAL TIME 40 minutes plus 1½ to 3½ hours seasoning


  • 1 Tbs whole black peppercorns
  • 1/2 Tbs coriander seeds
  • 1 tsp brown mustard seeds
  • 1/2 tsp fennel seeds
  • 4 loin lamb chops, about 1 pound, fat well trimmed
  • 2 Tbs grapeseed oil
  • 1 Tbs unsalted butter
  • 1 1/2 tsp finely chopped shallots
  • 5 Tbs beef or lamb stock
  • 1 Tbs Cognac
  • 3 Tbs crème fraîche
  • Salt
  • 1 tsp minced flat-leaf parsley for serving


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 3 minutes on one side. Turn chops, cover pan and cook about another 3-4 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 crème fraîche 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.

YIELD 2 Servings


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