Also use the pepper marinade for this tender lamb chops recipe to flavor four good-size beef rib-eye steaks.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Place lamb chops in a plastic bag; set in deep bowl. Combine cracked black peppercorns, green peppercorns, and white pepper. Set aside.

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  • For marinade, combine half of the pepper mixture, the wine, oil, rosemary, and garlic. Pour mixture over lamb. Seal bag. Marinate in the refrigerator for at least 6 hours or up to 24 hours, turning bag occasionally to distribute marinade.

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  • Place chops on the unheated rack of a broiler pan. Broil 3 inches from the heat for 5 minutes. Turn and broil for 4 minutes more or until juices run clear. Spread mustard on one side of chops and pat the remaining pepper mixture into the mustard. Broil 1 minute more or until desired donesness. Makes 4 servings.

Nutrition Facts

310 calories; 18 g total fat; 6 g saturated fat; 103 mg cholesterol; 196 mg sodium. 1 g carbohydrates; 0 g fiber; 32 g protein; 3 mg iron;

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