Lamb Chops au Poivre

• 1 tablespoon whole black peppercorns
• 1/2 tablespoon coriander seeds
• 1 teaspoon brown mustard seeds
• 1/2 teaspoon fennel seeds
• 4 loin lamb chops, 1 1/2 inches thick, about 2 pounds, fat well trimmed
• 2 tablespoons grapeseed oil
• 1 tablespoon unsalted butter
• 1 1/2 tablespoons finely chopped shallots
• 5 tablespoons beef stock
• 1 tablespoon Cognac
• 3 tablespoons creme fraiche
• Salt
• 1 teaspoon minced flat-leaf parsley for serving

1. Use a mortar and pestle or a spice grinder to coarsely crush peppercorns, coriander and mustard and fennel seeds.
2. Coat lamb chops on both sides, pressing the spices into the meat.
3. Cover and refrigerate 1 to 3 hours.
4. Remove from refrigerator 30 minutes before cooking.
5. In a cast-iron skillet, heat oil on medium.
6. Add chops and cook 7 minutes on one side.
7. Turn chops, cover pan and cook about another 7 minutes for medium-rare, or until done to taste.
8. Remove to a warm serving platter and cover loosely with foil.
9. Pour off excess fat from pan.
10. Add butter and cook on low until melted.
11. Add shallots and cook on low until soft.
12. Add stock, Cognac and creme fraiche and cook on medium, stirring, until sauce has thickened somewhat, about a minute.
13. Season with salt.
14. Place 2 chops on each of 2 dinner plates.
15. Spoon sauce over and around.
16. Scatter parsley on top and serve.

whole black peppercorns, coriander seeds, brown mustard seeds, fennel seeds, chops, grapeseed oil, unsalted butter, shallots, beef stock, cognac, creme fraiche, salt, flatleaf parsley

Taken from cooking.nytimes.com/recipes/12788 (may not work)