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.
Ingredients
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8lamb loin chops, cut 1 inch thicksee savings
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1/2 teaspooncracked whole black peppercornssee savings
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1/2 teaspoonwhole green peppercorns, crushedsee savings
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1/2 teaspoonground white peppersee savings
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1/2 cupdry red winesee savings
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1/4 cupolive oilsee savings
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1-1/2 teaspoonssnipped fresh rosemary or 1/4 teaspoon dried rosemary, crushedsee savings
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2 clovesgarlic, mincedsee savings
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1 tablespoonDijon-style mustard or horseradish mustardsee savings
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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
Per serving: 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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