Lamb Chops with Cracked Pepper and Rosemary Recipe

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This Lamb Chops with Cracked Pepper and Rosemary recipe is another definite 10+ recipe.  The cracker pepper adds an elegance plus a delicious flavor to these perfectly cooked lamb chops – the chops were so tender.

I am a huge fan of lamb, plus it is a favorite meat of my family.  My husband raved about this dinner.  Lamb Chops with Cracked Pepper and Rosemary will definitely impress anyone you serve them to.  So, serve lamb it at your next dinner party.

Lamb Chops



More great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index.  Also check out my Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.

More of Linda’s wonderful Lamb Recipes.  Also learn How To Cook Perfect Boneless Leg of Lamb.

Please check out my Lamb Chops with Cracked Pepper and Rosemary dinner menu which includes this wonderful Lamb Chops with Cracked Pepper and Rosemary.


Shop What’s Cooking America – Check out What’s Cooking America’s large selection of cast-iron pans and skillets, cast iron griddles, cast iron Dutch ovens, and Linda’s favorite Super-Fast Thermapen Thermometer.


Lamb Chops with Cracked Pepper and Rosemary Recipe:

Lamb Chops with Cracked Pepper and Rosemary Recipe

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: 4 servings


2 to 3 tablespoons coarsely-crushed black peppercorns
8 small loin lamb chops* 
1/2 tablespoon extra-virgin olive oil
1/2 teaspoon coarse salt 
1/2 cup beef broth 
1/4 cup freshly-squeezed lemon juice
2 tablespoons butter 
1 tablespoon freshly-chopped rosemary leaves

* The loin is also a very tender, prized section of the lamb that is usually sold cut into chops.  Loin chops are slightly leaner than rib chops and lack the rib bone.



Place pepper on a plate and press each chop firmly into pepper and press in with your hands.

In a heavy frying pan (I use my cast-iron frying pan) over medium-high heat, add olive oil and heat.  Add peppered lamb chops and sear on bothsides.  Sprinkle lamb chops with salt.  Reduce heat to medium (do not degrease the pan).  Add beef broth and lemon juice; continue to cook until the lamb chops reach the desired doneness, approximately 2 to 3 minutes for medium rare and an internal thermometer registers 120 degrees F. (use a meat thermometer to test for doneness).

Thermapen ThermometerThis is the type of cooking and meat thermometer that I prefer and use in my cooking.  I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking.  I, personally, use the Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world.  To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

Remove lamb chops to an oven-safe platter, cover loosely with aluminum foil, and keep warm in a 200 degree F. oven until ready to serve (needs to let rest 5 to 10 minutes before serving).  NOTE: During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the heat source) and the juices redistribute.

Continue to cook the sauce, scraping any pieces of meat off the bottom of the pan and stirring them into the sauce.  Let the liquid boil until liquid is reduced to a shiny glaze.  Remove from heat.  Whisk in butter and fresh rosemary.

Remove lamb chops from the oven.  Add any lamb juices to the sauce.  Spoon sauce over chops and serve.

Recipe makes 4 servings (2 lamb loins each).

Each Serving Totals - 14.3 Fat Grams, 286.7 calories, 7.4 WW Points

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