Pan-Seared Lamb Chops with Peppercorn Sauce, Garlic Herb Potatoes and Apple Walnut Blue Cheese Salad

Indulge in a gourmet meal that brings the bistro experience home. These pan-seared lamb chops are crusted with freshly crushed peppercorns and finished with a rich, velvety demi-glace sauce. Served alongside garlic herb roasted fingerling potatoes and a refreshing apple, walnut and blue cheese salad, this dish is perfect for a special dinner or impressing guests.

The combination of tender lamb, creamy blue cheese, crunchy walnuts and sweet apple creates a symphony of flavors and textures. With simple steps and chef-approved techniques, you can recreate this restaurant-quality meal in your own kitchen.

Log in to save recipes and build weekly shopping lists.

Ingredients

1.5 ounce Blue CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Black PeppercornsView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

15 ounce Lamb ChopsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1.5 ounce Creamy Balsamic DressingView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Halve potatoes lengthwise (leave any smaller ones whole); toss on a baking sheet with a drizzle of oil, half the Fry Seasoning, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
2. While potatoes roast, place peppercorns in a zip-close bag and crush with a heavy-bottomed pan or rolling pin. Halve, core and thinly slice apple. Finely chop chives.
3. Pat lamb chops dry with paper towels. Season all over with remaining Fry Seasoning, salt and pepper. Heat a large drizzle of oil in a large nonstick pan over medium-high heat. Add lamb chops and cook to desired doneness, 2-4 minutes per side (work in batches if needed; reduce heat if browning too quickly). Transfer to a plate to rest. Wipe out pan.
4. Heat the same pan over medium heat. Add demi-glace, mustard, ½ tsp crushed peppercorns (for 4 servings: 1 tsp crushed peppercorns) and ¼ cup water (for 4: ⅓ cup water). Bring to a simmer, stirring, until thickened, 1-2 minutes. Remove from heat. Stir in 1 TBSP butter until melted. If sauce is too thick, add a splash of water.
5. In a large bowl, toss mixed greens, apple, walnuts, half the blue cheese and as much dressing as you like. Once potatoes are done, transfer to a separate bowl and toss with garlic herb butter and chives.
6. Divide lamb chops, salad and garlic herb potatoes between plates. Drizzle lamb with peppercorn sauce. Garnish salad with remaining blue cheese. Serve.

Recipe Tips

FAQ

Can I substitute the lamb chops with another cut of meat?

Yes, you can use beef steaks or pork chops, but adjust cooking times accordingly.

What can I use instead of blue cheese?

Feta or goat cheese would work well as a substitute.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat lamb gently in a pan.