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Lamb Chops Au Poivre

By: Better Homes and Gardens

"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. It is shown here served with Yucca with Garlic and Rosemary."

Rate/Review | Read Reviews (2)

Prep Time:
15 Min

Cook Time:
10 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

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

Trim fat from meat. Cut a pocket in the side of each lamb rib or loin chop; set aside.
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.
Place lamb chops on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 5 minutes.
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.