BROILED LAMB CHOPS WITH GREEN PEPPERCORN SAUCE

BROILED LAMB CHOPS WITH GREEN PEPPERCORN SAUCE image

Categories Lamb

Yield 4 people

Number Of Ingredients 16

LAMB
8 1/2 inch thick lamb shoulder blade chops
2 large garlic cloves, halved
1 1/2 tablespoons olive oil
1 tablespoon dried rosemary, crumbled
SAUCE
2 tablespoons (1/4 stick) butter
1 small onion, minced
1 cup sliced mushrooms
1 teaspoon minced fresh thyme, or 1/4 teaspoon dried, crumbled
1 teaspoon minced fresh parsley
1/2 cup tawny Port wine
1/4 cup canned low-salt chicken broth, or chicken boullion
1 tablespoon drained green peppercorns in brine or dried peppercorns soaked in warm water for 15-20 minutes.
2 teaspoons Dijon mustard
1/2 cup creme fraiche or whipping cream

Steps:

FOR LAMB: Rub lamb chops all over with cut side of garlic. Brush all over with oil. Sprinkle both sides of lamb with rosemary. Cover and refrigerate at least 4 hours, or overnight. FOR SAUCE: Melt butter in heavy large skillet over medium heat. Add onion, and sauté 2 minutes. Add mushrooms, thyme, and parsley and sauté 4 minutes. Add Port and boil until reduced by half, about 3 minutes. Add broth, peppercorns and mustard and boil until slightly thickened, stirring occasionally, about 4 minutes (can be prepared 1 day ahead. Cover and chill.) Preheat broiler. Broil lamb to desired doneness, about 4 minutes per side for medium rare. Meanwhile, add creme fraiche or heavy cream to sauce and boil until reduced to sauce consistency, stiring occasionally, about 5 minutes. Season with salt and pepper. Serve lamb with sauce.