Planet Green

DCL

Yield: 2 Servings

Ingredients:

1/2 cup whole black peppercorns

2 1/2-pound pieces lamb shoulder, pounded to 1/2 inch thickness

4 teaspoons Dijon mustard

1 tablespoon olive oil

1 medium shallot, finely chopped

1/2 cup chicken broth

1 tablespoon Brandy or Cognac

1/2 cup heavy cream

Method:

Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel and press on peppercorns with bottom of a heavy skillet.

Pat lamb and season with salt. Spoon 1 teaspoon of mustard on each piece and spread evenly to coat. Rub one side of each chop with peppercorns, pressing peppercorns into meat to adhere. Repeat on other side.

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 lamb s over with tongs and cook, pressing down on each piece with side of tongs to help pepper adhere to meat, about 2 minutes more (for medium-rare).

Pour off all but 2 teaspoons of fat from skillet if necessary, then saut

This recipe was featured on the Lovin' Lamb Episode of Emeril Green.