Planet Green
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Yield: 2 Servings
Ingredients:
1/2 cup whole black peppercorns
2 1/2-pound pieces lamb shoulder, pounded to 1/2 inch thickness
4 teaspoons Dijon mustard
1 tablespoon olive oil
1 medium shallot, finely chopped
1/2 cup chicken broth
1 tablespoon Brandy or Cognac
1/2 cup heavy cream
Method:
Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel and press on peppercorns with bottom of a heavy skillet.
Pat lamb and season with salt. Spoon 1 teaspoon of mustard on each piece and spread evenly to coat. Rub one side of each chop with peppercorns, pressing peppercorns into meat to adhere. Repeat on other side.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook chops, peppered sides up, 2 minutes. Turn lamb s over with tongs and cook, pressing down on each piece with side of tongs to help pepper adhere to meat, about 2 minutes more (for medium-rare).
Pour off all but 2 teaspoons of fat from skillet if necessary, then sauté shallot, stirring, until golden brown, about 30 seconds. Add Brandy or Cognac, heavy cream and boil until reduced to about 1/4 cup, 2 to 3 minutes. Baste the lamb with the pan sauce for another 2 minutes. Remove from heat and serve immediately.
This recipe was featured on the Lovin' Lamb Episode of Emeril Green.
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