Lamb Au Poivre

• 1 teaspoon whole black peppercorn
• 3 lamb chops, 1-inch thick, bones frenched if desired and fat trimmed
• 1 tablespoon vegetable oil
• 1 medium shallot, finely chopped
• 1/2 cup chicken broth
• 1 tablespoon cognac or 1 tablespoon balsamic vinegar
• 1 teaspoon unsalted butter

1. Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel and press on peppercorns with bottom of a heavy skillet.
2. Pat chops dry and season with salt. Rub one side of each chop with peppercorns, pressing peppercorns into meat to adhere.
3. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook chops, peppered sides up, 2 minutes. Turn chops over with tongs and cook, pressing down on each chop with side of tongs to help pepper adhere to meat, about 2 minutes more (for medium-rare). Transfer chops with tongs to a plate and let stand while making sauce.
4. Pour off all but 2 teaspoons of fat from skillet if necessary, then saute shallot, stirring, until golden brown, about 30 seconds. Add broth and Cognac and boil until reduced to about 1/4 cup, 2 to 3 minutes. Remove skillet from heat and swirl in butter. Add any meat juices that have accumulated on plate and season with salt. Serve sauce over lamb.

black peppercorn, lamb chops, vegetable oil, shallot, chicken broth, cognac, unsalted butter

Taken from www.food.com/recipe/lamb-au-poivre-179873 (may not work)