An herby, appetizing marinade is the key to Kardea's flavorful Grilled Lamb Chops!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and discovered to cook in her granny's kitchen area. These days, she takes generations of family dishes and makes them her own as she cooks for family and friends at her Sea Island house.

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Grilled Lamb Chops with Pink Peppercorn Sauce
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr 50 minutes
Active: 35 min
Yield: 4 servings

Active ingredients

Lamb Chops:

1/4 cup canola oil
2 tablespoons yellow mustard
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons sliced fresh parsley, plus more for serving
1 tablespoon sliced fresh rosemary, plus more for serving
2 cloves garlic, minced
2 pounds double-cut lamb rib chops, frenched if wanted
Kosher salt and newly ground black pepper

Pink Peppercorn Sauce:

2 tablespoons unsalted butter
2 tablespoons finely sliced sweet onion
1/4 cup brandy
1/2 cup whipping cream
1 tablespoon pink peppercorns, coarsely crushed
Kosher salt

Instructions

Make the marinade for the lamb chops: Combine the oil, mustard, soy sauce, Worcestershire sauce, parsley, rosemary and garlic in a medium bowl. Place the lamb chops in a baking dish or large resealable plastic bag. Pour the marinade over the meat, relying on coat. Cover or seal. Marinade the lamb chops for a minimum of 1 hour at space temperature or approximately 8 hours in the refrigerator.

Location a grill pan over medium heat up until hot. Get rid of the lamb chops from the marinade. Sprinkle gently with salt and pepper. Grill till an instant-read thermometer inserted in the thickest part (preventing bone) registers 135 degrees F for medium-rare, 6 to 8 minutes per side. Remove the lamb chops from the grill and let rest 15 minutes before serving.

On the other hand, make the pink peppercorn sauce: Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Gradually gather the brandy. (If utilizing a gas cooktop, be careful for flare-ups from the alcohol.) Cook until the alcohol cooks off, 1 to 2 minutes, stirring the bottom of the pan to loosen any browned bits. Slowly blend in the heavy cream and peppercorns. Simmer, stirring frequently, until the sauce minimizes by half, about 5 minutes. Season with salt.

To serve, set up the lamb chops on a platter. Garnish with parsley and rosemary and serve with the pink peppercorn sauce.

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Kardea Brown's Grilled Lamb Chops with Pink Peppercorn Sauce|Delicious Miss Brown|Food Network

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