Peppered Lamb Chops
From EatingWell: May/June 1991
Studding lamb chops with garlic and rubbing them with crushed peppercorns adds intense flavor with minimal work.
- 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
- 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.
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
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- Type of Dish
- Main dish, meat
- Ease of Preparation
- Total Time
- 15 minutes or less
- Main Ingredient
- Preparation/ Technique
- May/June 1991