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12
lamb rib or loin chops, cut 1 inch thick (about 3 pounds total)
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2
- 3
teaspoons dried whole mixed peppercorns
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5
tablespoons coarse-grain brown mustard
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4
teaspoons snipped fresh rosemary or 3/4 teaspoon dried rosemary, crushed
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2
cloves garlic, minced
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1/2
cup soft bread crumbs
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Fresh rosemary sprigs (optional)
1. Trim fat from meat. Cut a pocket in the side of each lamb rib or loin chop; set aside.
2. 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.
3. Place lamb chops on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 5 minutes.
4. 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. Makes 6 servings.
- Servings Per Recipe 6,
- Calories 291,
- Protein (gm) 35,
- Carbohydrate (gm) 3,
- Fat, total (gm) 14,
- Cholesterol (mg) 112,
- Saturated fat (gm) 5,
- Sodium (mg) 298,
- Calcium (DV %) 50,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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Really good! I was a little concerned about the ingreients, but we thought it was absolutely terrific!
1/12/2012 09:57:40 AM Report Abuse