Lamb Chops Au Poivre

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 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.