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Lamb Chops Au Poivre

Makes: 6 servings
Prep 15 mins Broil 10 mins
Lamb Chops Au Poivre
  • 12  lamb rib or loin chops, cut 1 inch thick (about 3 pounds total)
  • 2 - 3  teaspoons  dried whole mixed peppercorns
  • 5  tablespoons  coarse-grain brown mustard
  • 4  teaspoons  snipped fresh rosemary or 3/4 teaspoon dried rosemary, crushed
  • 2  cloves  garlic, minced
  • 1/2  cup  soft bread crumbs
  •  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.

Nutrition Facts (Lamb Chops Au Poivre)
  • Servings Per Recipe 6,
  • cal. (kcal) 291,
  • Fat, total (g) 14,
  • chol. (mg) 112,
  • sat. fat (g) 5,
  • carb. (g) 3,
  • fiber (g) 0,
  • pro. (g) 35,
  • vit. A (RE) 0,
  • vit. C (mg) 0,
  • sodium (mg) 298,
  • calcium (mg) 50,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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