Lamb Chops Au Poivre

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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


  • 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


  • 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.

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