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    You are in: Home / Recipes / Peppered Lamb Chops Recipe
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    Peppered Lamb Chops

    Peppered Lamb Chops. Photo by I'mPat

    1/3 Photos of Peppered Lamb Chops

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    The Flying Chef's Note:

    This is a very easy yet yummy lamb chop recipe, I used french trimmed lamb chops but any cut of chop would work just as well with this recipe. I served mine over creamy polenta topped with mushrooms and sprinkled with a few fresh chopped chives. I just saw kiwidutch's review PLEASE NOTE: I used a mild creamy french mustard not dijon that would be way too overpowering if you added 2 Tablespoons. Thanks Kiwidutch for pointing that out I should have made it more clear sorry if you almost blew your head off.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Season chops with black pepper both sides about 3/4 Tablespoon (If you don't use quite 3/4 tablespoon, reserve whatever is left over for the sauce.) reserve remaining tablespoon for the sauce.
    2. 2
      Cook chops either under the grill, BBQ or pan fry until desired doneness.
    3. 3
      For The Sauce.
    4. 4
      In a pan add milk, mustard, brandy, Worcestershire sauce and remaining pepper, bring to boil and then reduce to a simmer for a couple of minutes, add cream, heat through and serve over chops.
    5. 5
      Note: I find the sauce thickens up enough this way, I have had a couple of times where I found it a little to0 runny, if this is the case just use a little cornflour to thicken.
    6. 6
      Serve sauce over chops and sprinkle with chopped chives.

    Ratings & Reviews:

    • on July 19, 2014

      45

      Thanks for a Friday night treat Flying Chef - took the advice of kiwidutch and made sure we didn't go too much on the mustard using a milder French mustard. But used pre ground fine pepper instead of freshly ground and only using maybe two teaspoons - perhaps that's why it cleared my sinuses! Thanks again for the inspiration!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 04, 2008

      55

      Used lamb loin chops (cooked in the frypan) and poured over the sauce and garnished with spring onion and the DM (thought was a bit peppery but loved it) as did the DS and myself. Used freshly ground mixed peppercorns and have to admit was a bit overhanded in peppering the chops. Served with oven baked sweet potatoe for the DM and I and regular potatoe for the DS with steamed brocolli, cauliflower, carrot, and spinach. Thank you The Flying Chef, would like to try this with a beef steak done on the b-b-q. Made for Ausie Swap #22 - November 2008.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 26, 2008

      45

      We liked these.... the brandy is an excellent touch, but if you have a very strong specialty Dijon mustard as I did in my cupboard, then please be warned that it can be somewhat overpowering and 1 tablespoon would be more than sufficiant. That said, the chops were great and with some small revision on the mustard I would be most happy to make these again. please see my rating system: 4 stars for a lovely recipe.. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Peppered Lamb Chops

    Serving Size: 1 (485 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1255.7
     
    Calories from Fat 947
    75%
    Total Fat 105.3 g
    162%
    Saturated Fat 47.2 g
    236%
    Cholesterol 295.8 mg
    98%
    Sodium 273.9 mg
    11%
    Total Carbohydrate 4.3 g
    1%
    Dietary Fiber 0.7 g
    3%
    Sugars 0.4 g
    1%
    Protein 63.5 g
    127%

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