Ingredients: 1 tablespoon Cognac or balsamic vinegar,1 teaspoon whole black peppercorns,1/ 2 cup chicken broth,3 (3/4- to 1-inch-thick) rib lamb chops (1 lb total), bones frenched if preferred and fat trimmed,1 medium shallot, finely chopped,1 teaspoon unsalted butter,1 tablespoon vegetable oil
Directions: Coarsely crush peppercorns with a mortar and pestle or wrap in a cooking area towel and press on peppercorns with bottom of a heavy skillet., Pat chops dry and season with salt. Rub one side of each slice with peppercorns, pushing peppercorns into meat to adhere., Heat oil in a 12- inch heavy frying pan over moderately high heat until hot but not cigarette smoking, then prepare chops, peppered sides up, 2 minutes. Turn chops over with tongs and cook, pushing down on each slice with side of tongs to assist pepper follow meat, about 2 minutes more (for medium-rare). Transfer chops with tongs to a plate and let stand while making sauce., Put off all however 2 teaspoons of fat from skillet if required, then sauté shallot, stirring, up until golden brown, about 30 seconds. Add broth and Cognac and boil until decreased to about 1/4 cup, 2 to 3 minutes. Eliminate frying pan from heat and swirl in butter. Add any meat juices that have collected on plate and season with salt. Serve sauce over lamb.