How to make Peppercornand Mustard Crusted Lamb Chops
Prep
time: 10 minutes | Cook time: 30 minutes | Serves 4
2 tablespoons mixed or black whole peppercorns,
coarsely ground
2 tablespoons whole-grain mustard
3 tablespoons bottled minced roasted garlic
4 lamb chops, ½ inch thick, well trimmed of fat
Olive oil cooking spray
1 cup low-sodium beef broth
2 tablespoons fresh lemon juice
½ teaspoon dried mint
½ cup reduced-fat sour cream
2 tablespoons whole-grain mustard
3 tablespoons bottled minced roasted garlic
4 lamb chops, ½ inch thick, well trimmed of fat
Olive oil cooking spray
1 cup low-sodium beef broth
2 tablespoons fresh lemon juice
½ teaspoon dried mint
½ cup reduced-fat sour cream
1. Preheat oven to 375ºF (190ºC).
2. Combine ground peppercorns, mustard, and
garlic to form a paste.
Spread all over chops.
Spread all over chops.
3. Spray a baking dish with olive oil spray.
Place chops in dish and
bake for 15 to 17 minutes.
bake for 15 to 17 minutes.
4. While chops are baking, combine broth, lemon
juice, and mint in a
small saucepan and bring to a boil, then lower heat and simmer for
about 15 minutes.
small saucepan and bring to a boil, then lower heat and simmer for
about 15 minutes.
5. Turn off heat. Add sour cream to broth mixture
and stir until
smooth. Serve with lamb chops.
smooth. Serve with lamb chops.
Per
Serving
calories: 110 ; fat: 4g ; protein: 11g ; carbs: 10g ; fiber: 1g ; sugar: 0g ; sodium: 384mg
calories: 110 ; fat: 4g ; protein: 11g ; carbs: 10g ; fiber: 1g ; sugar: 0g ; sodium: 384mg
