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Arnisia Paidakia meh Piperi: Peppered Lamb Chops

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Greek lamb chops with peppercorns

Peppered lamb chops

© Jim Stanfield

In Greek: παϊδάκια με πιπέρι, pronounced pah-ee-THAK-yah meh pee-PEH-ree

When the weather brings cooking indoors (or if grilling isn't your favorite thing) these oven broiled lamb chops are the answer. If you don't care for a lot of pepper, leave it off and use regular seasoning. Be sure to check the lamb chop buying advice to get the best results.

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Ingredients:

  • 2 pounds of small lamb chops, 1/2" thick
  • sea salt
  • freshly ground pepper (optional)
  • 1 tablespoon of peppercorns, coarsely cracked
  • 1/2 cup of water
  • olive oil
  • lemon wedges

Preparation:

Preheat broiler.

Rinse the meat to remove any debris and pat dry. Brush the lamb chops with olive oil on both sides, and season with salt to taste.

Place the lamb chops on a broiler pan and broil 2 minutes on one side, turn and broil 1-2 minutes on the other side. Remove pan from oven and sprinkle the cracked peppercorns on top of the chops. Return pan with chops to the oven, pepper side up, and continue broiling 1-2 minutes until the meat is done to taste.

Serve hot with a squeeze of lemon, or lemon wedges on the side.

Yield: serves 4

About lamb chops: If you can't find young, tender lamb chops, use larger chops, and add 1-2 minutes to broiling time.

Ingredients tip:

For a more interesting look, use a mix of black and white peppercorns (more about peppercorns).

Cooking notes:

  • Grilling is a favorite? Just move outside.
  • While many recipes call for marinades that include lemon, we prefer these small lamb chops cooked without it, and then generously sprinkled with freshly squeezed lemon juice before eating.

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