Gourmet Super Bowl Cooking: Honey Peppercorn Lamb Chops

Texas is known for football, but it's also known for some down home cooking.

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.

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