Studding lamb chops with garlic and rubbing them with crushed peppercorns adds intense flavor with minimal work.

Ann Lovejoy
Source: EatingWell Magazine, May/June 1991




Ingredient Checklist


Instructions Checklist
  • Preheat broiler.

  • Pat lamb chops dry. Make small punctures into the lamb with a paring knife and insert slivers of garlic into each one, poking in the garlic. Brush the tops lightly with half of the olive oil, then pat on half of the cracked peppercorns. Repeat with the other side of the lamb, using remaining oil and peppercorns. Broil the chops until the lamb is browned but pink inside, 3 to 4 minutes per side.

Nutrition Facts

196 calories; protein 26g 52% DV; carbohydrates 0.6g; dietary fiber 0.1g 1% DV; sugars 0g; fat 9.2g 14% DV; saturated fat 3.1g 16% DV; cholesterol 82.1mg 27% DV; vitamin a iu 2.2IU; vitamin c 0.3mg 1% DV; folate 20.8mcg 5% DV; calcium 19.9mg 2% DV; iron 1.8mg 10% DV; magnesium 25.1mg 9% DV; potassium 333.8mg 9% DV; sodium 72.8mg 3% DV; thiamin 0.1mg 10% DV.

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Rating: 3 stars
Very delish. This is an awesome dish. Pros: Favorfu moist seasoned easy to make. Cons: NA Read More