Peppered Lamb Chops

Name: Peppered Lamb Chops
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, mild creamy; 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

8 ingredients

6 steps

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, mild creamy
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

Directions

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.
3

For The Sauce.
4

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.
5

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.
6

Serve sauce over chops and sprinkle with chopped chives.