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Peppered Lamb Chops

This is a very easy yet yummy lamb chop recipe, I used french trimmed lamb chops but any cut of chop would work just as well with this recipe. I served mine over creamy polenta topped with mushrooms and sprinkled with a few fresh chopped chives.
Be sure to check out my competions page that I have just started this year, I thought it would be fun to do a monthly competition with a different prize each month.

Ingredients

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
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

Method

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.

For The Sauce

1. 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.

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.

Serve sauce over chops and sprinkle with chopped chives.

All Photo’s taken by me unless otherwise stated.