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.
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
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.
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!
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!
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!
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
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.
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.
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.