Lamb Chops Au Poivre Recipe

Ingredients
<br>- 12 lamb chops, cut 1 inch thick
<br>- 2 teaspoons dried whole mixed peppercorns
<br>- 5 tablespoons coarse-grain brown mustard
<br>- 4 teaspoons snipped fresh rosemary
<br>- 2 cloves garlic, minced
<br>- 1/2 cup soft bread crumbs
<br>- fresh rosemary sprigs (optional)
<br><p></p>Directions
<br>step 1: Trim fat from meat. Cut a pocket in the side of each lamb rib or loin chop; set aside.
<br>step 2: Crush peppercorns with a mortar and pestle. (Or, place in a plastic bag; seal and crush peppercorns with the flat side of a meat mallet.) In a small bowl combine crushed peppercorns, mustard, rosemary, and garlic. Spread about 1/2 teaspoon of the mixture in the pocket of each chop. Reserve remaining mustard mixture.
<br>step 3: Place lamb chops on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 5 minutes.
<br>step 4: Meanwhile, stir bread crumbs into remaining mustard mixture. Turn chops. Broil 2 minutes more. Spread some of the crumb mixture evenly over each chop. Broil for 3 to 4 minutes more for medium (160 degrees F) doneness. Garnish with rosemary sprigs, if desired. Makes 6 servings.
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Ingredients
- 12 lamb chops, cut 1 inch thick
- 2 teaspoons dried whole mixed peppercorns
- 5 tablespoons coarse-grain brown mustard
- 4 teaspoons snipped fresh rosemary
- 2 cloves garlic, minced
- 1/2 cup soft bread crumbs
- fresh rosemary sprigs (optional)

Directions
step 1: Trim fat from meat. Cut a pocket in the side of each lamb rib or loin chop; set aside.
step 2: Crush peppercorns with a mortar and pestle. (Or, place in a plastic bag; seal and crush peppercorns with the flat side of a meat mallet.) In a small bowl combine crushed peppercorns, mustard, rosemary, and garlic. Spread about 1/2 teaspoon of the mixture in the pocket of each chop. Reserve remaining mustard mixture.
step 3: Place lamb chops on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 5 minutes.
step 4: Meanwhile, stir bread crumbs into remaining mustard mixture. Turn chops. Broil 2 minutes more. Spread some of the crumb mixture evenly over each chop. Broil for 3 to 4 minutes more for medium (160 degrees F) doneness. Garnish with rosemary sprigs, if desired. Makes 6 servings.

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