This recipe comes almost directly from Epicurious.com, the only thing I changed is we had some lamb steaks from Moore Farms and Friends so I used those instead of the rib chops that the Epicurious recipe called for.
- Prep Time:
5 minutes - Cook Time:
10 minutes - Ready In:
15 min
Servings
Ingredients
Directions
Coarsely grind the peppercorns in a spice mill.
Pat chops dry and season with sea salt.
With your fingers, firmly press the ground peppercorns into both sides of the steaks.
Heat oil in a cast iron skillet over moderately high heat but don’t let it smoke too much.
Cook the steaks for about 1 minute each side (for medium-rare). If they have a bone, make sure the bones face each other in the middle of the pan so it heats up nicely and the steaks cook rather than just steaming each other.
Keep the steaks in the pan to finish while you fine-chop the shallot.
After the shallot is chopped, remove the steaks from the pan and set aside on a warm plate.
Return the skillet to the heat; sauté shallot, stirring until golden brown, about 30 seconds. Add broth and Cognac and boil until reduced to about 1/4 cup, 2 to 3 minutes.
Remove skillet from heat and swirl in butter.
Serve sauce over lamb, maybe with mashed potatoes/turnips and roasted asparagus.
