Lamb Chops With Peppercorn & Garlic Paste

Lamb Chops With Peppercorn & Garlic Paste

  • Prep Time: 5 mins
  • Total Time: 30 mins
  • Servings: 4

    • About This Recipe

    “yum”

    Ingredients

  • 4 (6ounce)lamb chops
  • 2tablespoonspeppercorns, crushed( red, black, green and white are good crushed in a mortar and pestle)
  • 2tablespoonsminced garlic( bottled is fine for this)
  • 2tablespoonsmustard
  • 1/2 teaspoonsalt
  • cooking spray

    • Directions

  • Preheat oven to 375F and spray glass baking dish with cooking spray
  • Combine ingredients in a mortar and pestle til you make a paste.
  • Spread on both sides of chops and place in dish.
  • Bake for 25 minutes.

    • Reviews

  • “This is sooo good! My husband smelled them cooking before he walked in the door and wondered what spice was gonna get him tonight..lolI used a honey mustard and finally my new mortar and pestle that was a Christmas present.”

  • “These came out really tender and tasty.I added a bit of butter to stretch the sauce a bit.I also cooked it for about 18 minutes instead of 25.Really good!!Thank you Gay”

  • “I thought the pepper really masked the flavor of the lamb.We scraped off the paste, and the chops were good.I probably won’t make this again.”

  • “Delicious! Love this recipe! I think I’ll try the paste in the future on steaks and pork chops too. Thanks for sharing this excellent recipe!”

  • “I loved this recipe.It was so easy to prepare, easy to cook and real easy to eat.The 3 spices blended together for a savory,deliciousflavor. The receipe is a keeper. Thanks Gay!”

  • “Very simple and delicious. I prefer grilled meats, but as the BBQ is covered in snow at the moment, this makes a great substitute. I used deli-style coarse grain mustard, and cut the time down slightly to 22min, to and internal temp of 145 F. Perfect!”

  • “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 recipeI have made this recipe several times – love it.This time I used coarse grain mustard”

  • “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.”

  • “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. “

  • “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.”

  • “A nice simple recipe. We found it to be over salty though. I wonder if the mustard was the culprit, and will taste it later to check. Certainly worth making again.”

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