Lamb Chops Au Poivre
Lamb Chops Au Poivre
When you're in a hurry for a fancy feast, this entree definitely impresses. The secret lies in the mixed peppercorn blend found in the spice or gourmet sections of supermarkets.
Servings 6
Ingredients
- 12 lamb rib or loin chops cut 1 inch thick (about 3 pounds total)
- 2 to 3 teaspoons dried whole mixed peppercorns
- 5 tablespoons coarse-grain brown mustard
- 4 teapoons snipped fresh rosemary or 3/4 teaspoon dried rosemary crushed
- 2 cloves garlic minced
- 1/2 cup soft bread crumbs
- Fresh rosemary sprigs optional
Instructions
- 1. Trim fat from meat. Cut a pocket in the side of each lamb rib or loin chop; set aside.
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.
3. Place lamb chops on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 5 minutes.
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 doneness. Garnish with rosemary sprigs, if desired.
