As the Metroplex prepares to host Super Bowl XLV, gourmet chef Brian Olenjack, whose restaurant is not far from Cowboys Stadium, is showing you how to cook up some delicious gameday meals that your friends and family will love.
Today, Chef Olenjack is cooking up Grilled Lambchops with Honey Peppercorn Demi
1 oz Vegetable Oil
1 each Shallots, rough chopped
1 each Garlic Clove, sliced
? tsp White Peppercorns (crushed)
? tsp Pink Peppercorns (crushed)
? tsp Black Peppercorns (crushed)
? tsp Green Peppercorns (crushed)
? C Brandy
? C Honey
4 # Demi
To Taste Kosher Salt
12 each Lamb Chops, about 3/4-inch thick
In a hot small sauce pan place the oil, shallots, garlic and all the peppercorns. Saut? the ingredients until translucent; do not brown; about 4 minutes. Add the brandy and deglaze the pan, be careful not to burn your self if it flames up. Add the honey demi and bring to a simmer. Check the flavor and season with the salt to your liking.
Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.
Let the lamb rest for a few minutes, place on a plate and pour the sauce over the top and serve.