Peppered Lamb Chops

• 16 french trimmed lamb chops (Or if using a larger chop like a loin 1 chop per person, medium sized 2 per person.)
• 2 tablespoons French mustard, mild creamy
• 1 3/4 tablespoons black pepper
• 1 tablespoon Worcestershire sauce
• 2 tablespoons brandy
• 1/2 cup milk
• 2 1/2 - 3 tablespoons cream
• 1 1/2 tablespoons chopped chives

1. Season chops with black pepper both sides about 3/4 Tablespoon (If you don't use quite 3/4 tablespoon, reserve whatever is left over for the sauce.) reserve remaining tablespoon for the sauce.
2. Cook chops either under the grill, BBQ or pan fry until desired doneness.
3. For The Sauce.
4. In a pan add milk, mustard, brandy, Worcestershire sauce and remaining pepper, bring to boil and then reduce to a simmer for a couple of minutes, add cream, heat through and serve over chops.
5. Note: I find the sauce thickens up enough this way, I have had a couple of times where I found it a little to0 runny, if this is the case just use a little cornflour to thicken.
6. Serve sauce over chops and sprinkle with chopped chives.

lamb chops, french mustard, black pepper, worcestershire sauce, brandy, milk, cream, chives

Taken from www.food.com/recipe/peppered-lamb-chops-276436 (may not work)