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. It is shown here served with Yucca with Garlic and Rosemary.

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Recipe Summary test

15 mins
10 mins
25 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Trim fat from meat. Cut a pocket in the side of each lamb rib or loin chop; set aside.

  • Crush peppercorns with a mortar and pestle. (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. Spread about 1/2 teaspoon of the mixture in the pocket of each chop. Reserve remaining mustard mixture.

  • Place lamb chops on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 5 minutes.

  • Meanwhile, stir bread crumbs into remaining mustard mixture. Turn chops. Broil 2 minutes more. Spread some of the crumb mixture evenly over each chop. Broil for 3 to 4 minutes more for medium (160 degrees F) doneness. Garnish with rosemary sprigs, if desired. Makes 6 servings.


Copyright 2000 Meredith Corp. Recipes may not be republished without permission.

Nutrition Facts

617 calories; protein 53.2g; carbohydrates 3.5g; fat 41.9g; cholesterol 187.4mg; sodium 356.1mg. Full Nutrition

Reviews (3)

Rating: 5 stars
This was such an easy meal to make and served with wild rice and asparagus made a beautiful presentation. If you like lamb, you'll love this one. Quick and delicious, perfect for any surprise dinner guests. Read More
Rating: 4 stars
A very nice alternative to plain roasted chops. My chops were about 1 1/2 inches thick and I found I had to double the cooking time. I will definitely be making these again. Read More