LAMB CHOPS AU POIVRE
Steps:
- 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 mallet.) In a small bowl combine crushed peppercorns, mustard, rosemary, and garlic. Spread about 1/2 teaspoon of the mixture in the 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 doneness. Garnish with rosemary sprigs, if desired. Nutrition facts per serving: 291 cal., 6 g total fat (5 g sat fat), 103 mg chol, 267 mg sodium, 3 g carbo., 0 g fiber, and 33 g pro. Daily Values: 0% vit A, 2% vit C, 3% calcium, 120% iron.
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