LAMB CHOPS AU POIVRE
Provided by Florence Fabricant
Categories dinner, main course
Time 40m
Yield 2 servings
Number Of Ingredients 13
Steps:
- 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 7 minutes on one side. Turn chops, cover pan and cook about another 7 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 creme fraiche 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.
Nutrition Facts : @context http, Calories 1103, UnsaturatedFat 54 grams, Carbohydrate 6 grams, Fat 103 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 42 grams, Sodium 760 milligrams, Sugar 1 gram, TransFat 0 grams
LOTTE AU POIVRE
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Coat the fish on both sides with the pepper. Sprinkle with salt to taste.
- Heat the oil in a black cast-iron skillet over a medium flame. Add the fish immediately and cook for about 2 minutes until lightly browned. Turn the filets, cover tightly, lower the heat and cook for 3 minutes. Transfer the fish to a warm plate and keep warm.
- Add the shallots to the skillet; stir and cook over a medium heat until wilted. Add wine and bring to a boil, stirring. Reduce by half, add butter and blend well. Spoon the sauce over each fillet. Garnish with a sprig of chervil or dill.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 10 grams, Carbohydrate 2 grams, Fat 20 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 9 grams, Sodium 296 milligrams, Sugar 1 gram, TransFat 0 grams
LAMB AU POIVRE
An easy and elegant way to prepare lamb chops. A little cognac added to the sauce adds a nice flavor. From Bon Appetit.
Provided by lazyme
Categories Lamb/Sheep
Time 20m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- 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 chops dry and season with salt. Rub one side of each chop with peppercorns, pressing peppercorns into meat to adhere.
- 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 chops over with tongs and cook, pressing down on each chop with side of tongs to help pepper adhere to meat, about 2 minutes more (for medium-rare). Transfer chops with tongs to a plate and let stand while making sauce.
- Pour off all but 2 teaspoons of fat from skillet if necessary, then 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. Add any meat juices that have accumulated on plate and season with salt. Serve sauce over lamb.
LAMB AU POIVRE
Categories Lamb Sauté Quick & Easy Dinner Lamb Chop Cognac/Armagnac Winter Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 1 serving
Number Of Ingredients 7
Steps:
- 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 chops dry and season with salt. Rub one side of each chop with peppercorns, pressing peppercorns into meat to adhere.
- 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 chops over with tongs and cook, pressing down on each chop with side of tongs to help pepper adhere to meat, about 2 minutes more (for medium-rare). Transfer chops with tongs to a plate and let stand while making sauce.
- Pour off all but 2 teaspoons of fat from skillet if necessary, then 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. Add any meat juices that have accumulated on plate and season with salt. Serve sauce over lamb.
EASY LAMB GYROS
Most of us don't have a vertical, rotating spit at home, but that doesn't mean you shouldn't be able to enjoy delicious gyros whenever you want! Make juicy, tender, seasoned lamb gyro meat at home with just a bread loaf pan!
Provided by Brian Genest
Categories Gyros
Time 2h45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F (135 degrees C). Spray a large loaf pan with cooking spray.
- Combine lamb, Greek seasoning, and egg in a bowl. Mix until ingredients are very well combined (overmixing is preferable here.) Firmly press mixture into the prepared loaf pan, making sure there are no air pockets under the meat. Cover with foil.
- Cook in the preheated oven until an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 2 hours.
- Remove from the oven and let rest, covered, until all the grease on top is absorbed, 15 to 20 minutes.
- Remove meat from the pan and cut into thin slices.
- Load meat into the center of warmed pitas. Top with lettuce, tomatoes, onion, and tzatziki sauce. Serve immediately.
Nutrition Facts : Calories 402.3 calories, Carbohydrate 34 g, Cholesterol 91.4 mg, Fat 25.1 g, Fiber 2.5 g, Protein 25.9 g, SaturatedFat 6.6 g, Sodium 1291.8 mg, Sugar 2.9 g
LAMB AU POIVRE
This is a great way to serve lamb chops. This recipe is for 1 serving, but can easily be changed to make more. If serving several people, put the seared chops in a 200 degree oven to keep them warm until all batches are ready to serve. From Gourmet magazine.
Provided by lazyme
Categories Lamb/Sheep
Time 15m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- 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 chops dry and season with salt.
- Rub one side of each chop with peppercorns, pressing peppercorns into meat to adhere.
- 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 chops over with tongs and cook, pressing down on each chop with side of tongs to help pepper adhere to meat, about 2 minutes more (for medium-rare).
- Transfer chops with tongs to a plate and let stand while making sauce.
- Pour off all but 2 teaspoons of fat from skillet if necessary, then 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.
- Add any meat juices that have accumulated on plate and season with salt.
- Serve sauce over lamb.
Nutrition Facts : Calories 187.8, Fat 18.1, SaturatedFat 4.4, Cholesterol 10.2, Sodium 384.5, Carbohydrate 3.8, Sugar 0.3, Protein 3
AU POIVRE SAUCE
Steps:
- Heat a large nonstick sauté pan over medium heat. When the pan is hot, add the butter. When the butter has melted, add the shallots and sauté, stirring occasionally, until they are nearly translucent, about 2 minutes.
- Raise the heat to high, and add the pepper and brandy to the pan. Simmer the brandy for one minute. Add the broth and bring to a boil. Cook until the mixture has reduced to about 1/3 cup, about 5 minutes.
- Meanwhile, in a small bowl, whisk the evaporated milk into the cornstarch.
- Whisk the cornstarch mixture into the sauce. Cook, whisking constantly, until the sauce has thickened, about 2 minutes. Season with salt to taste, and serve.
- healthy tips
- Got (evaporated) milk? Try replacing heavy cream with evaporated skim milk in cooked foods like sauces, custards, pies, and cakes. At 25 calories per 2-tablespoon serving, compared to 40 calories for cream (and none of those coming from fat), you can have your custard and eat it, too.
- nutrition information
- Fat: 14g (before), 0.6g (after)
- Calories: 152 (before), 23 (after)
- Protein: 1g
- Carbohydrates: 2g
- Cholesterol: 2mg
- Fiber: 0g
- Sodium: 51mg
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