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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (232g) Recipe makes 4 servings |
||
| Calories 665 | ||
| Calories from Fat 424 | (63%) | |
| Amount Per Serving | %DV | |
| Total Fat 47.2g | 72% | |
| Saturated Fat 20.5g | 102% | |
| Monounsaturated Fat 19.3g | ||
| Polyunsaturated Fat 4.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 125mg | 41% | |
| Sodium 492mg | 20% | |
| Potassium 1021mg | 29% | |
| Total Carbohydrate 34.4g | 11% | |
| Dietary Fiber 13.6g | 54% | |
| Sugars 0.6g | ||
| Protein 33.8g | 67% | |
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Lamb Chops With Peppercorn & Garlic Paste
By: Gay Gilmore
Mar 14, 2001
yum
SERVES 4
Ingredients
- 4 (6 ounce) lamb chops
- 2 tablespoons peppercorns, crushed (red, black, green and white are good crushed in a mortar and pestle)
- 2 tablespoons minced garlic (bottled is fine for this)
- 2 tablespoons mustard
- 1/2 teaspoon salt
- cooking spray
Directions
1
Preheat oven to 375F and spray glass baking dish with cooking spray2
Combine ingredients in a mortar and pestle til you make a paste.3
Spread on both sides of chops and place in dish.4
Bake for 25 minutes.
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- Course > Main Dish
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Featured Reviews for This Recipe
From: Bergy
On Apr 21, 2008
Love Lamb, Love this recipe! They turned out perfect, browned outside and light pink insid(cut the time down a wee bit to make sure they were not overdone) Thanks great recipe I have made this recipe several times - love it. This time I used coarse grain mustard
From: karen in tbay
On Mar 8, 2005
Great taste! I used some dijon and a dutch grainy mustard and 4 little little chops so I still have about half the paste which I may try on some pork.
From: Latchy
On Sep 18, 2005
These were very good, had little french cut cutlets so only took about 10 mins to cook. Used dijon mustard and used a 3 medley mix of peppercorns, pink, black and white. Also just put a little squeeze oflemon on the chops as well.
From: Lorac
On Jun 21, 2004
Excellent!The peppercorn, garlic and mustard paste is the perfect offset for lamb. I made the recipe as directed using Dijon mustard - except for cutting the peppercorns back to 1 tbls to suit our sensitivity to hot spices. Our chops came out just the way we love them - medium rare inside and nicely browned outside. Thanks Gay, great recipe.
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