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Peppered Lamb Chops

  Lamb chops 4
  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)
  Salt To Taste

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.

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1140 Calories from Fat 842

% Daily Value*

Total Fat 94 g144.2%

Saturated Fat 1.1 g5.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1413.6 mg58.9%

Total Carbohydrates 6 g1.9%

Dietary Fiber 1.8 g7.2%

Sugars 0.3 g

Protein 66 g131.6%

Vitamin A 0.8% Vitamin C 3.6%

Calcium 4.1% Iron 14.3%

*Based on a 2000 Calorie diet

Peppered Lamb Chops Recipe