Pan-Seared Lamb Chops with Peppercorn Sauce and Garlic Herb Potatoes

Elevate your dinner game with this restaurant-quality dish that brings together tender, pan-seared lamb chops, a luscious peppercorn sauce and perfectly roasted garlic herb potatoes. The combination of savory lamb, creamy blue cheese and sweet apple in the salad creates a symphony of flavors that will make any meal feel special.

This recipe is designed for home cooks who want to impress without spending hours in the kitchen. With simple techniques and fresh ingredients, you can create a memorable meal that rivals any bistro. The key is in the crushed peppercorn crust and the velvety demi-glace sauce that comes together in minutes.

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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

30 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) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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 spuds whole); toss on a baking sheet with a drizzle of oil, half the Fry Seasoning (you’ll use the rest later), 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, preferably nonstick, pan over medium-high heat. Add lamb chops and cook to desired doneness, 2-4 minutes per side. (You may need to work in batches. If lamb begins to brown too quickly, reduce heat to medium.) Turn off heat; transfer to a plate to rest. Wipe out pan.
4. Heat pan used for lamb over medium heat. Add demi-glace, mustard, ½ tsp crushed peppercorns (be sure to measure-we sent more!) and ¼ cup water (1 tsp crushed peppercorns and ⅓ cup water for 4 servings). Bring to a simmer, then cook, stirring, until thickened, 1-2 minutes. Remove from heat. Stir in 1 TBSP plain butter (2 TBSP for 4) until melted. If sauce seems too thick, stir in a splash of water.
5. In a large bowl, toss together mixed greens, apple, walnuts, half the blue cheese and as much dressing as you like. Once potatoes are done cooking, transfer to a separate large bowl; 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 use a different cut of lamb?

Yes, lamb loin chops or rib chops work well. Adjust cooking time as needed.

What can I substitute for blue cheese?

Gorgonzola or feta can be used for a similar tangy flavor.

How do I know when the lamb is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium.