lamb chops au poivre

ingredients
all
1 tbsp whole black peppercorns
1/2 tbsp coriander seeds
1 tsp brown mustard seeds
1/2 tsp fennel seeds
4 whole loin lamb chops
1.5-inches thick, about 2 pounds, fat well trimmed
2 tbsp grapeseed oil
1 tbsp unsalted butter
1 1/2 tbsp shallots
finely chopped
5 tbsp beef stock
1 tbsp cognac
3 tbsp crème fraîche
salt
to taste
1 tsp flat-leaf parsley
minced for serving
cookware
1
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.
2
Cover and refrigerate 1 to 3 hours. Remove from refrigerator 30 minutes before cooking.
3
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.
4
Pour off excess fat from pan. Add butter and cook on low until melted. Add shallots and cook on low until soft.
5
Add stock, Cognac and crème fraîche and cook on medium, stirring, until sauce has thickened somewhat, about a minute. Season with salt.
6
Place 2 chops on each of 2 dinner plates. Spoon sauce over and around. Scatter parsley on top and serve.