Lamb Chops Au Poivre

• 12 lamb rib chops or 12 lamb loin chops, cut 1 inch thick (about 3 pounds total)
• 2 -3 teaspoons dried whole mixed peppercorns
• 5 tablespoons coarse grain mustard
• 4 teaspoons snipped fresh rosemary or 34 teaspoon dried rosemary, crushed
• 2 cloves garlic, minced
• 12 cup soft breadcrumbs
• fresh rosemary (optional)

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.)
5. In a small bowl combine crushed peppercorns, mustard, rosemary, and garlic.
6. Spread about 1/2 teaspoon of the mixture in the pocket of each chop.
7. Reserve remaining mustard mixture.
8. Place lamb chops on the unheated rack of a broiler pan.
9. Broil 3 to 4 inches from heat for 5 minutes.
10. Meanwhile, stir bread crumbs into remaining mustard mixture.
11. Turn chops.
12. Broil 2 minutes more.
13. Spread some of the crumb mixture evenly over each chop.
14. Broil for 3 to 4 minutes more for medium (160 degrees F) doneness.
15. Garnish with rosemary sprigs, if desired.

chops, coarse grain mustard, rosemary, garlic, breadcrumbs, fresh rosemary

Taken from www.food.com/recipe/lamb-chops-au-poivre-57032 (may not work)