What’s For Dinner?
Lamb au Poivre
(First star is lowest, fourth star is highest)
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
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
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.