Pan-Seared Lamb Chops with Irish Whiskey Peppercorn Sauce

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender lamb chops seared to perfection and topped with a rich, creamy peppercorn sauce enhanced by a splash of Irish whiskey. This Irish-inspired lamb recipe, ready in about 30 minutes, pairs lamb chops, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Irish cuisine 420 cal/serving

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Ingredients

4 chops (about 1 inch thick, 1 lb total) lamb chops
1 tsp salt
1 tsp freshly ground black pepper
2 tbsp olive oil
2 finely chopped shallots
2 tbsp, drained green peppercorns in brine
1/4 cup Irish whiskey
1/2 cup heavy cream
1/2 cup beef broth
1 tbsp butter

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Instructions

Step 1: Pat 4 lamb chops dry and season both sides with 1 tsp salt and 1 tsp freshly ground black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chops and sear for 3-4 minutes per side until a deep golden crust forms and the internal temperature reaches 135°F for medium-rare. Remove and set aside to rest.
Step 2: Reduce heat to medium and add 2 finely chopped shallots to the same skillet. Sauté for 2 minutes until softened and fragrant. Add 2 tbsp drained green peppercorns and cook for 30 seconds.
Step 3: Carefully pour in 1/4 cup Irish whiskey to deglaze, scraping up browned bits from the pan. Let it simmer until reduced by half, about 2-3 minutes.
Step 4: Stir in 1/2 cup beef broth and 1/2 cup heavy cream. Simmer gently for 5 minutes until the sauce thickens and coats the back of a spoon.
Step 5: Whisk in 1 tbsp butter until glossy and smooth. Serve the lamb chops drizzled with the peppercorn sauce.