The Secret Ingredient (Pink Peppercorn): Lamb Au Pink Peppercorn Poivre Recipe

• 3/4 pound lamb loin, cut into 2 steaks
• 2 tablespoons pink peppercorns, coarsely ground and divided
• 1 to 2 tablespoons light olive oil
• 1/4 cup Cognac
• 1/2 cup heavy cream
• 1 tablespoon butter, cold

1. Crust the lamb with salt and half the pink peppercorns.
2. Heat a saute pan over medium to medium-high heat. Add the oil, and then sear the lamb, cooking only about 4 to 5 minutes per side, for medium rare to medium.
3. Remove the lamb to a plate to rest. Pour off any extra fat from the pan.
4. Take the pan off the heat, and add the Cognac (stand back!).
5. Return to the heat, scrape up the brown bits of meat, and simmer to reduce by half.
6. Add the cream and the rest of the ground pink peppercorns. Add any juices that meat has released on the plate, and simmer to thicken. At the last second, add the cold butter, swirling the pan to gloss the sauce.
7. Cut thick slices of the lamb loin, and serve the sauce around it.

lamb loin, pink, light olive oil, cognac, heavy cream, butter

Taken from www.seriouseats.com/recipes/2010/04/the-secret-ingredient-pink-peppercorn-lamb-recipe.html (may not work)