The secret to these extra-flavorful lamb chops is the marinade. (It’s also amazing on pork chops.) Have your butcher double-cut the lamb chops—a thicker chop stays super juicy and is easier to keep from overcooking.
| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup canola oil
- 2 tablespoons yellow mustard
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons chopped fresh parsley, plus more for serving
- 1 tablespoon chopped fresh rosemary, plus more for serving
- 2 cloves garlic, minced
- 2 pounds double-cut lamb rib chops, frenched if desired
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons finely chopped sweet onion
- 1/4 cup brandy
- 1/2 cup heavy cream
- 1 tablespoon pink peppercorns, coarsely crushed
- Kosher salt
Instructions
- Make the marinade for the lamb chops: Combine the oil, mustard, soy sauce, Worcestershire sauce, parsley, rosemary and garlic in a medium bowl. Place the lamb chops in a baking dish or large resealable plastic bag. Pour the marinade over the meat, turning to coat. Cover or seal. Marinate the lamb chops for at least 1 hour at room temperature or up to 8 hours in the refrigerator.
- Place a grill pan over medium heat until hot. Remove the lamb chops from the marinade. Sprinkle lightly with salt and pepper. Grill until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 135 degrees F for medium-rare, 6 to 8 minutes per side. Remove the lamb chops from the grill and let rest 15 minutes before serving.
- Meanwhile, make the pink peppercorn sauce: Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Slowly pour in the brandy. (If using a gas cooktop, to avoid flare-ups from the alcohol, remove the pan from the heat before adding the brandy.) Cook until the alcohol cooks off, 1 to 2 minutes, stirring the bottom of the pan to loosen any browned bits. Slowly whisk in the heavy cream and peppercorns. Simmer, stirring frequently, until the sauce reduces by half, about 5 minutes. Season with salt.
- To serve, arrange the lamb chops on a platter. Garnish with parsley and rosemary and serve with the pink peppercorn sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1177 |
| Total Fat | 109 g |
| Saturated Fat | 46 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 35 g |
| Cholesterol | 228 mg |
| Sodium | 761 mg |
Reviews
Made it in the grill. Otherwise followed recipe. Fantastic! Loved the marinade.
This recipe was good but not Gr8. I cooked 2 minutes on 4 sides and my chops were rare to med rare. Should have cooked longer. I spent more time cleaning the stove from grease spatters than cooking the chops, so…….next time they’ll go on the grill outside. Not a fan of the pink peppercorns. Next time I’ll use black which is more of a traditional au poivre.