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Gallery Pepper-Crusted Lamb with Roasted Vegetables Credit: Chris Simpson Recipe Summary prep: 40 mins total: 1 hr 15 mins Servings: 4

Ingredients Ingredient Checklist 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch rounds 5 tablespoons extra-virgin olive oil Kosher salt 1 bunch Broccolini, trimmed 8 lamb loin chops, each 1 1/2 inches thick (about 2 1/2 pounds total) 1 teaspoon whole black peppercorns, crushed with a heavy pan 1/2 shallot, finely diced (1/4 cup) 2 teaspoons unbleached all-purpose flour 1 1/2 cups dry red wine, such as Cabernet Sauvignon 2 tablespoons unsalted butter

Gallery Pepper-Crusted Lamb with Roasted Vegetables Credit: Chris Simpson

Recipe Summary prep: 40 mins total: 1 hr 15 mins Servings: 4

Pepper-Crusted Lamb with Roasted Vegetables      Credit: Chris Simpson

Pepper-Crusted Lamb with Roasted Vegetables

Credit: Chris Simpson

Pepper-Crusted Lamb with Roasted Vegetables

Recipe Summary prep: 40 mins total: 1 hr 15 mins Servings: 4

Recipe Summary

prep: 40 mins total: 1 hr 15 mins

Servings: 4

prep: 40 mins

total: 1 hr 15 mins

prep:

40 mins

total:

1 hr 15 mins

Servings: 4

4

Ingredients

Ingredients

  • 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch rounds 5 tablespoons extra-virgin olive oil Kosher salt 1 bunch Broccolini, trimmed 8 lamb loin chops, each 1 1/2 inches thick (about 2 1/2 pounds total) 1 teaspoon whole black peppercorns, crushed with a heavy pan 1/2 shallot, finely diced (1/4 cup) 2 teaspoons unbleached all-purpose flour 1 1/2 cups dry red wine, such as Cabernet Sauvignon 2 tablespoons unsalted butter

Directions

Preheat oven to 400°F. On a rimmed baking sheet, drizzle potatoes with 1 tablespoon oil; season with salt and toss. Roast about 15 minutes. Flip potatoes and move them around to the perimeter of the baking sheet. Add Broccolini to center and drizzle with 1 tablespoon oil; season with salt and toss. Roast until vegetables are tender, 20 minutes more.

Season chops on both sides with salt and crushed peppercorns. Heat a large skillet over medium-high; swirl in 2 tablespoons oil. Add 4 chops and cook until a thermometer registers 130°F, about 4 minutes per side. Transfer to a plate; repeat with other 4 chops.

Wipe skillet clean and reduce heat to medium. Add 1 tablespoon oil and shallot and cook 2 minutes, stirring frequently. Sprinkle with flour and cook 1 minute, stirring constantly. Add wine and any leftover juices from plate; bring to a simmer and cook until reduced by half. Remove from heat and stir in butter and season with salt. Serve lamb with vegetables and sauce.

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All Reviews for Pepper-Crusted Lamb with Roasted Vegetables

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pepper-Crusted Lamb with Roasted Vegetables

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest