February is Lamb Lovers month. To celebrate, make this lamb recipe for Valentine's Day. Lamb Au Poivre is typically made with steak and is a classic French peppery dish. I added my Lauren Lambassador twist by switching out the beef for lamb.
- 2 loin lamb chops, 1 1/2 inches thick, about 2 pounds, fat well trimmed
- 2 tablespoons olive oil
- 2 tablespoons Cognac (I like Campus VSOP)
- 1/4 cup heavy cream
- Salt
- 1 teaspoon minced flat-leaf parsley for serving (optional)
- 6 ounces button mushrooms, sliced
In a medium skillet, saute mushrooms over medium heat until cooked (3-5 minutes). Remove from pan and set aside.
Spread the pepper out on a baking sheet. Season lamb on both sides with salt, then press the lamb into the pepper, coating both sides.
Heat the same pan over medium high heat and coat with olive oil. Arrange the lamb in the pan and cook for 2 to 3 minutes per side for medium-rare, or until done to your liking. Transfer the lamb to a warmed platter and cover loosely with aluminum foil.
Deglaze the pan with the Cognac and make sure to scrape up all of the browned bits in the bottom. Add cream and reduce for about 2 minutes. Add mushrooms back to the pan and give them a quick stir and then plate the sauce on top of the lamb. Garnish with parsley. Your sweetie is sure to enjoy!
*I served this with some sauteed yellow and green squash. Add a quick dessert with some sorbet and fresh berries. Don't forget the red wine.
Pairing: Two Angels Petite Sirah has grapes coming from the highest vineyards in CA, in Lake County’s “Red Hills” appellation. The silkiness of this red goes great with lamb.
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