Lamb Chops with Peppercorns and Mustard
Recipe from Better Homes and Gardens

Also use the pepper marinade for this tender lamb chops recipe to flavor four good-size beef rib-eye steaks.


Lamb Chops with Peppercorns and Mustard

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Servings: Makes 4 servings.
Prep Time: 20 mins
Total Time: 6 hrs 30 mins
Related Categories: Dinner, Easter Lamb, Lamb Chops, Low Calorie Dinners, Low Sodium
 
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Ingredients
  • 8 
    lamb loin chops, cut 1 inch thick
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  • 1/2  teaspoon
    cracked whole black peppercorns
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  • 1/2  teaspoon
    whole green peppercorns, crushed
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  • 1/2  teaspoon
    ground white pepper
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  • 1/2  cup
    dry red wine
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  • 1/4  cup
    olive oil
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  • 1-1/2  teaspoons
    snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
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  • 2  cloves
    garlic, minced
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  • 1  tablespoon
    Dijon-style mustard or horseradish mustard
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Directions
1.
Place lamb chops in a plastic bag; set in deep bowl. Combine cracked black peppercorns, green peppercorns, and white pepper. Set aside.
2.
For marinade, combine half of the pepper mixture, the wine, oil, rosemary, and garlic. Pour mixture over lamb. Seal bag. Marinate in the refrigerator for at least 6 hours or up to 24 hours, turning bag occasionally to distribute marinade.
3.
Place chops on the unheated rack of a broiler pan. Broil 3 inches from the heat for 5 minutes. Turn and broil for 4 minutes more or until juices run clear. Spread mustard on one side of chops and pat the remaining pepper mixture into the mustard. Broil 1 minute more or until desired donesness. Makes 4 servings.
Nutrition information
Calories 310, Total Fat 18 g, Saturated Fat 6 g, Cholesterol 103 mg, Sodium 196 mg, Carbohydrate 1 g, Fiber 0 g, Protein 32 g. Daily Values: Iron 18%. Percent Daily Values are based on a 2,000 calorie diet
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