Lamb Chops Au Poivre

• While potatoes roast, place peppercorns in a zip-close bag and crush with a heavy-bottomed pan or rolling pin. Halve, core, and thinly slice apple. Finely chop chives.

• Pat lamb chops* dry with paper towels. Season all over with remaining Fry Seasoning, salt, and pepper. • Heat a large drizzle of oil in large, preferably nonstick, pan over medium-high heat. Add lamb chops and cook to desired doneness, 2-4 minutes per side (you may need to work in batches). TIP: If lamb begins to brown too quickly, reduce heat to medium. • Turn off heat. Transfer to a plate to rest. Wipe out pan.

• In pan used for lamb, combine demi-glace, mustard, ½ tsp crushed peppercorns (be sure to measure—we sent more!), and ¼ cup water over medium heat (use 1 tsp crushed peppercorns and ⅓ cup water for 4 servings). Bring to a simmer, then cook, stirring, until thickened, 1-2 minutes. • Remove from heat. Stir in 1 TBSP plain butter (2 TBSP for 4) until melted. TIP: If sauce seems too thick, stir in a splash of water.

• In a large bowl, toss together apple, mixed greens, walnuts, half the blue cheese, and as much dressing as you like. • Once potatoes are done, transfer to a separate large bowl; toss with garlic herb butter and chives.