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Lamb Chops Au Poivre

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“When you're in a hurry for a fancy feast, this entree definitely impresses. The secret lies in the mixed peppercorn blend found in the spice or gourmet sections of supermarkets. From BH&G”

Ingredients Nutrition


  1. Trim fat from meat.
  2. Cut a pocket in the side of each lamb rib or loin chop; set aside.
  3. Crush peppercorns with a mortar and pestle.
  4. (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.
  5. Spread about 1/2 teaspoon of the mixture in the pocket of each chop.
  6. Reserve remaining mustard mixture.
  7. Place lamb chops on the unheated rack of a broiler pan.
  8. Broil 3 to 4 inches from heat for 5 minutes.
  9. Meanwhile, stir bread crumbs into remaining mustard mixture.
  10. Turn chops.
  11. Broil 2 minutes more.
  12. Spread some of the crumb mixture evenly over each chop.
  13. Broil for 3 to 4 minutes more for medium (160 degrees F) doneness.
  14. Garnish with rosemary sprigs, if desired.

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