Lamb Chops Au Poivre
When you're in a hurry for a fancy feast, this sophisticated 30-minute entree definitely impresses.
Prep Time:
15 mins
Total Time:
25 mins
Servings:
Makes 6 servings.
Ingredients
-
12 lamb rib or loin chops, cut 1 inch thick (about 3 pounds total)
-
2 to 3 teaspoons dried whole mixed peppercorns
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5 tablespoons coarse-grain brown mustard
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4 teaspoons snipped fresh rosemary or 3/4 teaspoon dried rosemary, crushed
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2 cloves garlic, minced
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1/2 cup soft bread crumbs
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Fresh rosemary sprigs (optional)
Directions
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 (160 degrees F) doneness. Garnish with rosemary sprigs, if desired. Makes 6 servings.
Nutrition information
Calories 291, Total Fat 14 g, Saturated Fat 5 g, Cholesterol 112 mg, Sodium 298 mg, Carbohydrate 3 g, Fiber 0 g, Protein 35 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 5%, Iron 20%.
Percent Daily Values are based on a 2,000 calorie diet
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