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Lamb Chops And Green Peppercorns

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Ingredients
  Lamb loin chops 8 (Thick)
  Salt To Taste
  Butter 1 Tablespoon
  Oil 1 Tablespoon
  Shallots 4 , finely chopped
  Dry sherry 2 Tablespoon
  Green peppercorns 1 Tablespoon
  Cream 1 Cup (16 tbs)
  French mustard 2 Teaspoon
  Tarragon 1 Teaspoon, finely chopped
Directions

Trim excess fat from chops and season with salt. Curl tails around and secure with skewers or poultry pins. Heat butter and oil in a heavy- based frying pan, and when hot add the chops. Cook 5 minutes on each side or until chops are cooked. Remove from the pan, remove skewers and keep warm. Add the shallots to the pan and saute for a few minutes until softened. Stir in the sherry. Reserve 1 teaspoon of the green peppercorns and crush the remainder. Mix crushed peppercorns with cream, mustard and tarragon and adds to the pan. Bring the sauce to the boil and allow thickening slightly. Stir in reserved peppercorns and spoon over chops. Serves 4.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Meat
Servings: 
4

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