12 Reviews

This is sooo good! My husband smelled them cooking before he walked in the door and wondered what spice was gonna get him tonight..lol I used a honey mustard and finally my new mortar and pestle that was a Christmas present.

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Evie* April 05, 2002

These came out really tender and tasty. I added a bit of butter to stretch the sauce a bit. I also cooked it for about 18 minutes instead of 25. Really good!! Thank you Gay

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Tebo April 03, 2003

I thought the pepper really masked the flavor of the lamb. We scraped off the paste, and the chops were good. I probably won't make this again.

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Bob Crouch January 07, 2003

Delicious! Love this recipe! I think I'll try the paste in the future on steaks and pork chops too. Thanks for sharing this excellent recipe!

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Ginny233 August 12, 2002

I loved this recipe. It was so easy to prepare, easy to cook and real easy to eat. The 3 spices blended together for a savory,delicious flavor. The receipe is a keeper. Thanks Gay!

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clarkebar September 24, 2011

Very simple and delicious. I prefer grilled meats, but as the BBQ is covered in snow at the moment, this makes a great substitute. I used deli-style coarse grain mustard, and cut the time down slightly to 22min, to and internal temp of 145 F. Perfect!

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tk80 February 01, 2009

Love Lamb, Love this recipe! They turned out perfect, browned outside and light pink insid(cut the time down a wee bit to make sure they were not overdone) Thanks great recipe I have made this recipe several times - love it. This time I used coarse grain mustard

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Bergy April 21, 2008

These were very good, had little french cut cutlets so only took about 10 mins to cook. Used dijon mustard and used a 3 medley mix of peppercorns, pink, black and white. Also just put a little squeeze oflemon on the chops as well.

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Latchy September 18, 2005

Great taste! I used some dijon and a dutch grainy mustard and 4 little little chops so I still have about half the paste which I may try on some pork.

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karen in tbay March 08, 2005

Excellent!The peppercorn, garlic and mustard paste is the perfect offset for lamb. I made the recipe as directed using Dijon mustard - except for cutting the peppercorns back to 1 tbls to suit our sensitivity to hot spices. Our chops came out just the way we love them - medium rare inside and nicely browned outside. Thanks Gay, great recipe.

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Lorac June 21, 2004
Lamb Chops With Peppercorn & Garlic Paste