Pan-Seared Lamb Chops with Creamy Peppercorn Sauce, Maple-Sage Sweet Potatoes and Lemony Asparagus

Elevate your dinner game with this elegant yet approachable dish. Juicy lamb chops are seared to perfection and finished with a velvety peppercorn sauce made from crushed black peppercorns, beef stock and crème fraîche. The sauce is rich, creamy and packed with bold flavor.

On the side, enjoy fluffy mashed sweet potatoes infused with sage and a touch of maple syrup, plus roasted asparagus brightened with fresh lemon. Every element comes together for a balanced, satisfying meal that feels special any night of the week.

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Ingredients

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

0.17 tablespoon Black PeppercornsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

15 ounce Lamb ChopsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Maple SyrupView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.125 ounce SageView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Peel sweet potatoes; dice into ½-inch pieces. Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork, 15-20 minutes. (Cover pot with a lid to bring to a boil more quickly.) Drain sweet potatoes and return to pot. Cover to keep warm.
2. While sweet potatoes cook, place 2 TBSP butter in a small bowl; bring to room temperature. Place peppercorns in a zip-close bag and crush with a rolling pin or heavy-bottomed pan. Trim and discard bottom 1 inch from asparagus. Pick sage leaves from stems; finely chop leaves until you have 1 TBSP. Quarter lemon.
3. Toss asparagus on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 10-12 minutes.
4. Meanwhile, pat lamb chops dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add lamb chops and cook to desired doneness, 3-6 minutes per side. Turn off heat; transfer lamb chops to a cutting board to rest for at least 5 minutes. Wipe out any burned bits from pan.
5. While lamb chops rest, heat a drizzle of oil in same pan over medium-low heat. Add ½ tsp crushed peppercorns (1 tsp for 4 servings). Cook, stirring, until fragrant, 30 seconds. Stir in ¼ cup water and stock concentrate. Simmer until thick enough to coat the back of a spoon, 1-3 minutes. Remove pan from heat; stir in half the crème fraîche and 1 TBSP butter until melted and combined. Cover to keep warm. (If sauce seems too thick, add a small splash of water.)
6. To bowl with softened butter, add half the maple syrup, half the garlic powder, 1 tsp chopped sage, salt and pepper. Using a fork, stir to combine. (If needed, microwave butter for 10-15 seconds to soften.) To pot with sweet potatoes, add half the maple sage butter (save the rest for serving), remaining crème fraîche, remaining chopped sage and remaining garlic powder. Mash with a potato masher or fork until smooth and creamy. Season with salt and pepper.
7. If asparagus has cooled, reheat in oven for 2-3 minutes. Slice lamb chops against the grain. Divide lamb chops, sweet potatoes and asparagus between plates. Spoon sauce over lamb chops. Top sweet potatoes with remaining maple sage butter. Top asparagus with a squeeze of lemon juice; serve with any remaining lemon wedges on the side.

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