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//MEAT RECIPES
Choose
from 100's of delicious recipes.
Beef
| Pork
| Veal
| Lamb
| Poultry
| Wild Game
| Misc.
Featured Recipe
 Ingredients
12 lamb rib or loin chops, cut 1 inch thick (about
3 pounds total)
2
to 3 teaspoons dried whole mixed peppercorns
5
tablespoons coarse-grain brown mustard
4
teaspoons snipped fresh rosemary or 3/4 teaspoon
dried rosemary, crushed
2
cloves garlic, minced
1/2
cup soft bread crumbs
Fresh
rosemary sprigs (optional)
Directions
1. Trim fat from meat. Cut a pocket in the side of each lamb rib or
loin chop;
set aside.
2. Crush peppercorns with a mortar and pestle. (Or, place in a plastic
bag;
seal and crush peppercorns with the flat side of a meat mallet.) In a
small
bowl combine crushed peppercorns, mustard, rosemary, and garlic. Spread
about
1/2 teaspoon of the mixture in the pocket of each chop. Reserve
remaining
mustard mixture.
3. Place lamb chops on the unheated rack of a broiler pan. Broil 3 to 4
inches
from heat for 5 minutes.
4. Meanwhile, stir breadcrumbs 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 (160 degrees F) doneness. Garnish
with
rosemary sprigs, if desired.
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