Advertisement

Peppered Lamb Chops

May/June 1991

Your rating: None Average: 4 (3 votes)

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


Peppered Lamb Chops

Makes: 6 servings

Active Time:

Total Time:

Ingredients

  • 12 4-ounce loin or rib lamb chops, trimmed, approximately 1-inch thick
  • 2 cloves garlic, slivered
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon black peppercorns, crushed with a heavy pot

Preparation

  1. Preheat broiler.
  2. 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

Per serving: 215 calories; 10 g fat (3 g sat, 5 g mono); 90 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 29 g protein; 0 g fiber; 80 mg sodium; 362 mg potassium.

Nutrition Bonus: Zinc (26% daily value).

Exchanges: 4 lean meat


More From EatingWell

Recipe Categories

Type of Dish
Main dish, meat
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
6
Main Ingredient
Lamb
Preparation/ Technique
Broil
Meal/Course
Dinner

Holiday
New Year's Eve
Publication
May/June 1991
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner