Name Lamb Chops with Green Peppercorn Glaze


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* 4 lean lamb chops
* 4 teaspoons dried green peppercorns, crushed
* 1/2 teaspoon salt
* 1 tablespoon oil
* 4 tablespoons redcurrant jelly
* watercress sprigs, to garnish

1. Trim away any excess fat from the lamb chops. Crush the green peppercorns and mix them with the salt. Press well on to both sides of the lamb chops.
2. Brush the Iamb with oil and then grill over hot coals on a preheated barbecue for about 10 minutes on each side or until the meat is cooked to your liking.
3. Put the redcurrant jelly into a small saucepan and heat through gently over a low heat until melted. Pour over both sides of the lamb chops just before serving and garnish with watercress sprigs.

Serves: 4

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