Peppered Lamb Chops

1. 1

   Season chops with black pepper both sides about 3/4 Tablespoon (If you don't use quite 3/4 tablespoon, reserve whatever is left over for the sauce.) reserve remaining tablespoon for the sauce.

2. 2

   Cook chops either under the grill, BBQ or pan fry until desired doneness.

3. 3

   For The Sauce.

4. 4

   In a pan add milk, mustard, brandy, Worcestershire sauce and remaining pepper, bring to boil and then reduce to a simmer for a couple of minutes, add cream, heat through and serve over chops.

5. 5

   Note: I find the sauce thickens up enough this way, I have had a couple of times where I found it a little to0 runny, if this is the case just use a little cornflour to thicken.

6. 6

   Serve sauce over chops and sprinkle with chopped chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.