Pan-Roasted Lamb Chops
with Cracked Pepper and Tarragon
An impressive and elegant entrée of cracked pepper-encrusted lamb chops served with a savory tarragon pan sauce.
4 tablespoons black pepper, coarsely crushed
12 loin lamb chops
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/2 cup beef broth
1/4 cup fresh lime juice
1 teaspoon crushed dried tarragon
1 tablespoon unsalted butter
1 lime, zested
- Place pepper on a plate and press the lamb chops firmly into the pepper so that it adheres to the meat.
- Preheat oven to 200°F (95°C).
- Heat oil in a large sauté pan over high heat and when very hot add the chops and sear quickly on both sides. Sprinkle with salt. Reduce heat to medium. Do not degrease the pan. Add the stock and lime juice and continue to cook until the chops reach desired doneness, about 2 minutes for medium-rare. Remove chops to a plate and keep warm in oven.
- Add tarragon to the remaining liquid and continue to cook until liquid reduces to a shiny glaze. Remove from heat and whisk in the butter. Add the lime zest.
- Remove chops from the oven to a warm serving platter. Add any lamb juices to the sauce. Spoon the sauce over the chops and serve.
Makes 6 servings.