Recipe by Bev
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. From BH&G
Top Review by MarieRynr
These were delicious. DH really enjoyed them. I did everything exactly as the recipe stated, using fresh rosemary. Also I cut the recipe in half since there are only two of us and it worked perfectly!
- 12 lamb rib chops or 12 lamb loin chops, cut 1 inch thick (about 3 pounds total)
- 2 -3 teaspoons dried whole mixed peppercorns
- 5 tablespoons coarse grain mustard
- 4 teaspoons snipped fresh rosemary or 3⁄4 teaspoon dried rosemary, crushed
- 2 cloves garlic, minced
- 1⁄2 cup soft breadcrumbs
- fresh rosemary (optional)
Directions See How It's Made
- 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.