Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

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; carbohydrates 0.6g; dietary fiber 0.1g; fat 9.2g; saturated fat 3.1g; cholesterol 82.1mg; vitamin a iu 2.2IU; vitamin c 0.3mg; folate 20.8mcg; calcium 19.9mg; iron 1.8mg; magnesium 25.1mg; potassium 333.8mg; sodium 72.8mg; thiamin 0.1mg.

4 lean meat