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Peppered Lamb Chops

Canadian.Recipes's picture
Ingredients
  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
Directions

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: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Stir Fried
Servings: 
2

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