Lamb Chops Au Poivre

When you're in a hurry for a fancy feast, this sophisticated 30-minute entree definitely impresses.

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  • Makes: 6 servings
  • Prep: 15 mins
  • Broil: 10 mins

Lamb Chops Au Poivre

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1.0 by 1 people

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Directions

  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.
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Nutrition Facts (Lamb Chops Au Poivre)

  • Per serving:
  • 291 kcal cal.,
  • 14 g fat
  • (5 g sat. fat,
  • 112 mg chol.,
  • 298 mg sodium,
  • 3 g carb.,
  • 0 g fiber,
  • 35 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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