Lamb Chops Au Poivre

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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

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Steps

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Trim fat from meat.

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Cut a pocket in the side of each lamb rib or loin chop.

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Set aside.

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Crush peppercorns with a mortar and pestle.

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In a small bowl combine crushed peppercorns , mustard , rosemary , and garlic.

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Spread about 1 / 2 teaspoon of the mixture in the pocket of each chop.

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Reserve remaining mustard mixture.

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Place lamb chops on the unheated rack of a broiler pan.

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Broil 3 to 4 inches from heat for 5 minutes.

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Meanwhile , stir bread crumbs into remaining mustard mixture.

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Turn chops.

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Broil 2 minutes more.

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Spread some of the crumb mixture evenly over each chop.

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Broil for 3 to 4 minutes more for medium doneness.

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Garnish with rosemary sprigs , if desired.

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Ingredients

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lamb rib chops, peppercorns, coarse grain mustard, fresh rosemary, garlic, soft breadcrumbs