Ingredients with Measurements:
- 4 lamb chops
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 shallot, minced
- 1/4 cup brandy
- 1/2 cup beef broth
- 1/4 cup heavy cream
- 1 tablespoon green peppercorns, drained and crushed
- Salt and pepper to taste
Special equipment needed:
- Cast iron skillet or heavy-bottomed pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Season the lamb chops with salt and pepper.
3. Heat the olive oil in a cast iron skillet or heavy-bottomed pan over medium-high heat.
4. Add the lamb chops to the pan and sear for 2-3 minutes on each side until browned.
5. Transfer the pan to the preheated oven and cook for 10-12 minutes for medium-rare or until the internal temperature reaches 145°F.
6. Remove the lamb chops from the pan and let them rest for 5 minutes.
7. In the same pan, melt the butter over medium heat.
8. Add the minced shallot and sauté for 1-2 minutes until softened.
9. Add the brandy to the pan and let it cook for 1-2 minutes until reduced by half.
10. Add the beef broth to the pan and let it simmer for 2-3 minutes until slightly thickened.
11. Stir in the heavy cream and crushed green peppercorns.
12. Season the sauce with salt and pepper to taste.
13. Serve the lamb chops with the brandy peppercorn sauce.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
5. Temperature:
Oven temperature: 375°F
Internal temperature of lamb chops: 145°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 380
Fat: 25g
Protein: 25g
Carbohydrates: 3g
Fiber: 0g
Sugar: 1g
Sodium: 310mg
Substitutions for ingredients:
- You can use vegetable or canola oil instead of olive oil.
- You can use white wine instead of brandy.
- You can use chicken broth instead of beef broth.
- You can use black peppercorns instead of green peppercorns.
Variations:
- You can add chopped fresh herbs such as thyme, rosemary, or parsley to the sauce.
- You can serve the lamb chops with roasted vegetables or a side salad.
- You can use pork chops or beef steaks instead of lamb chops.
Tips and tricks:
- Let the lamb chops rest for 5 minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure that the lamb chops are cooked to your desired level of doneness.
- Crush the green peppercorns with a mortar and pestle or the back of a spoon.
Storage instructions:
Store any leftover lamb chops and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the lamb chops and sauce in the microwave or on the stovetop until heated through.
Presentation ideas:
Arrange the lamb chops on a platter and spoon the brandy peppercorn sauce over them. Garnish with fresh herbs or sliced shallots.
Garnishes:
Fresh herbs such as thyme, rosemary, or parsley, sliced shallots.
Pairings:
Red wine such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or a side salad.
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
- If the lamb chops are not cooked to your liking, return them to the oven for a few more minutes.
Food safety advice:
- Use a meat thermometer to ensure that the lamb chops are cooked to a safe internal temperature of 145°F.
- Wash your hands and all utensils and surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Lamb chops with brandy peppercorn sauce is a classic French dish that dates back to the 19th century.
Flavor profiles:
The lamb chops are tender and juicy with a slightly gamey flavor that pairs well with the rich and creamy brandy peppercorn sauce.
Serving suggestions:
Serve the lamb chops with a glass of red wine and a side of roasted vegetables for a delicious and elegant meal.
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