It's been another busy week at Freeman Marine Equipment where I'm the HR Manager, but I've managed to squeeze in time to do some volunteer work for Curry County Home Health & Hospice (don't forget our annual rummage sale in August!) and some bookkeeping for the Port Orford Library. It's a great life here on the beautiful southern Oregon coast but sometimes I'm a little tired by the time that Friday night rolls around.
That's why I'm grateful for recipes such as Peppered Lamb Chops: they're quick and easy to prepare but give the appearance of a special occasion dinner.
Clumps of wild iris add color to the June landscape.
Peppered Lamb Chops
2 teaspoons coarsely ground peppercorns
4 shoulder lamb chops, about 1/2 inch thick
2 tablespoons butter, divided
1 large shallot, minced
1/2 pound mushrooms, sliced 1/2 inch thick (dried boletus make a wonderful flavor contribution to this recipe)
2 tablespoons brandy
2 tablespoons whipping cream
cooked fettuccine, optional
- Pat ground peppercorns onto both sides of lamb chops. Set lamb aside at room temperature for 30 minutes.
- Heat 1 tablespoon butter in a large skillet over medium heat. Add lamb chops and brown on both sides, about 2 minutes per side. Remove and set aside. Add remaining 1 tablespoon butter along with shallot and mushrooms. Saute until lightly browned, about 5 minutes. Add brandy and cook over high heat 1 minute, stirring to loosen any browned bits in skillet.
- Add beef broth. Return lamb to skillet. Lower heat, cover and simmer 10 minutes, turning lamb halfway through cooking time. Remove lamb and keep warm. Stir cream into skillet. Cook over high heat until thickened, about 5 minutes.
- To serve, place fettuccine on 2 dinner plates. Top each with 2 lamb chops and half the sauce. Serve immediately.
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