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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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When you're in a hurry for a fancy feast, this entree definitely impresses. The secret lies in the mixed peppercorn blend found in the spice or gourmet sections of supermarkets. From BH&G Ingredients:
12 lamb rib chops or 12 lamb loin chops, cut 1 inch thick (about 3 pounds total) |
2 -3 teaspoons dried whole mixed peppercorns |
5 tablespoons coarse grain mustard |
4 teaspoons snipped fresh rosemary or 3/4 teaspoon dried rosemary, crushed |
2 cloves garlic, minced |
1/2 cup soft breadcrumbs |
fresh rosemary (optional) |
Directions:
1. Trim fat from meat.
2. Cut a pocket in the side of each lamb rib or loin chop; set aside.
3. Crush peppercorns with a mortar and pestle.
4. (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.
5. Spread about 1/2 teaspoon of the mixture in the pocket of each chop.
6. Reserve remaining mustard mixture.
7. Place lamb chops on the unheated rack of a broiler pan.
8. Broil 3 to 4 inches from heat for 5 minutes.
9. Meanwhile, stir bread crumbs into remaining mustard mixture.
10. Turn chops.
11. Broil 2 minutes more.
12. Spread some of the crumb mixture evenly over each chop.
13. Broil for 3 to 4 minutes more for medium (160 degrees F) doneness.
14. Garnish with rosemary sprigs, if desired.
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