Peppered Lamb Chops
|Soy sauce||25 Milliliter|
|Olive oil||15 Milliliter|
|Red wine vinegar||15 Milliliter|
|Crushed black peppercorns||2 Teaspoon|
|Dijon mustard||1 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm)|
Trim all but 1/4-inch (5 mm) thickness of fat from chops; nick fat at 1/2-inch (1 cm) intervals.
In shallow glass dish, combine soy sauce, oil, vinegar, peppercorns, mustard, thyme and garlic; add chops, turning to coat all over.
Cover and marinate at room temperature for up to 30 minutes or in refrigerator for up to 12 hours.
(If refrigerated, bring back to room temperature before proceeding with recipe.) Transfer chops to broiler rack, reserving any marinade; broil about 4 inches (10 cm) from heat until crisp and brown, about 3 minutes.
Turn, brushing with remaining marinade; broil about 3 minutes longer or until pink and juicy inside but crisp on outside.
Season with salt to taste.