Lamb Chops Au Poivre

1. 1

   Trim fat from meat.

2. 2

   Cut a pocket in the side of each lamb rib or loin chop; set aside.

3. 3

   Crush peppercorns with a mortar and pestle.

4. 4

   (Or, place in a plastic bag; seal and crush peppercorns with the flat side of a meat mallet.)

5. 5

   In a small bowl combine crushed peppercorns, mustard, rosemary, and garlic.

6. 6

   Spread about 1/2 teaspoon of the mixture in the pocket of each chop.

7. 7

   Reserve remaining mustard mixture.

8. 8

   Place lamb chops on the unheated rack of a broiler pan.

9. 9

   Broil 3 to 4 inches from heat for 5 minutes.

10. 10

    Meanwhile, stir bread crumbs into remaining mustard mixture.

11. 11

    Turn chops.

12. 12

    Broil 2 minutes more.

13. 13

    Spread some of the crumb mixture evenly over each chop.

14. 14

    Broil for 3 to 4 minutes more for medium (160 degrees F) doneness.

15. 15

    Garnish with rosemary sprigs, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.