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DEL.ICIO.US
Lamb au Poivre
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Top recipe: 
2006 GOLDEN WHISK AWARDS
(Our top 10 recipes of the year)
Simultaneously simple and elegant, these chops are perfect when you want to pull together a special meal in short order. Julie Rhodes, featured in the "In the Kitchen With" column, likes to serve them with grilled asparagus and mashed potatoes.
Hands on time: 30 minutes Total time: 30 minutes Serves: 4
Ingredients:
3 cloves garlic
8 (1 1/2-inch-thick) lamb loin chops, at room temperature
2 teaspoons coarse salt
1/2 cup black peppercorns, coarsely cracked with a meat mallet
1/2 cup red wine
Juice from 1/2 lemon
3 tablespoons butter
Instructions:
Mash the garlic and rub it into the lamb chops. Over medium-high heat, heat the salt in a cast-iron skillet. When the salt begins to brown, place the chops in the pan on their sides. Sear the lamb chops on all sides until brown (just the sides, not the top and bottom). Using tongs, remove each chop from the pan, and press their tops and bottoms into the crushed peppercorns, thoroughly coating the meat. Reduce the heat in the pan to medium-low, and return the chops to the pan, this time on a pepper-encrusted side. Cook 7 1/2 to 9 minutes per side, depending on preferred doneness.
Remove the lamb chops to a platter, and cover them with foil to keep warm. Deglaze the skillet with the red wine, then add the lemon juice and butter. Simmer until sauce is reduced to about 1/2 cup, about 5 minutes. Serve chops with the wine sauce on the side.
Remove the lamb chops to a platter, and cover them with foil to keep warm. Deglaze the skillet with the red wine, then add the lemon juice and butter. Simmer until sauce is reduced to about 1/2 cup, about 5 minutes. Serve chops with the wine sauce on the side.
Nutrition:
Per serving: 536 calories (percent of calories from fat, 41), 54 grams protein, 25 grams carbohydrates, 1 gram fiber, 24 grams fat (11 grams saturated), 182 milligrams cholesterol, 991 milligrams sodium.
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