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Chef John D. Folse’s pepper-seared lamb chops are crusted with pink and black peppercorns, then finished with a rich strawberry glaze made with fresh berries, wine, and demi-glace. Earthy mushrooms and herbs round out this bold, elegant dish.
Pepper-Seared Lamb Chops with Strawberry Glaze
Author: Chef John D. Folse
- 12 (½-inch thick) lamb chops
- ¼ cup crushed pink peppercorns
- ¼ cup crushed black peppercorns
- Kosher salt, to taste
- ½ cup vegetable oil
- 1 cup all-purpose flour
- Ground black pepper, to taste
- Granulated garlic, to taste
- 1 cup sliced fresh oyster mushrooms
- ½ cup sliced green onion
- 1 tablespoon minced garlic
- 1 teaspoon chopped fresh thyme
- 1 ounce strawberry wine
- 2 cups demi-glace or beef gravy
- ¼ cup sliced fresh strawberries
- 1 tablespoon strawberry jam
- On a large platter, place lamb chops. Evenly coat both sides with crushed peppercorns; season to taste with salt. Set aside.
- In a heavy-bottomed saucepan, heat oil over medium-high heat.
- In a shallow dish, place flour; add salt, pepper, and granulated garlic to taste. Dust chops with flour mixture, shaking off excess. Add chops to pan, and cook until golden brown on both sides. Transfer to a plate, and keep warm.
- Into the same pan, cook mushrooms, green onion, minced garlic, and thyme over medium-high heat; cook until wilted, 3 to 5 minutes. Remove from heat; deglaze with wine. (Be careful as alcohol can ignite and burn a few minutes.) Add demi-glace or gravy, strawberries, and jam. Adjust seasonings to taste with salt and black pepper. Swirl skillet above burner until jam and demi-glace are blended. Bring mixture to a rolling boil, and cook until sauce is reduced and slightly thickened.
- Return chops to pan, and cook until thoroughly heated, 2 to 3 minutes. Serve with sauce.
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