Lamb au Poivre

Ingredients

• Butter

  Unsalted

  1 tsp or 5g

• Shallots

  Raw

  1 tbsp chopped or 10g

• Balsamic vinegar

  1 tbsp or 16g

• Chicken broth

  Soup, canned, ready-to-serve

  ½ cup or 120g

• Peppercorn

  Whole peppercorns, black

  1 tsp or 2g

• Lamb rib

  Domestic, separable lean only, trimmed to 1/4" fat, choice, raw

  1 lb or 454g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

Directions

1. PREPARATION: French lamb bones if desired and trim fat. Finely chop shallot.
2. Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel and press on peppercorns with bottom of a heavy skillet.
3. Pat chops dry and season with salt. Rub one side of each chop with peppercorns, pressing peppercorns into meat to adhere.
4. 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.
5. Pour off all but 2 teaspoons of fat from skillet if necessary, then saut shallot, stirring, until golden brown, about 30 seconds. Add broth and balsamic vinegar 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.