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

An herby, tangy 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 learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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

Ingredients

Lamb Chops:

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

Pink Peppercorn Sauce:

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

Directions

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, turning to coat. Cover or seal. Marinate the lamb chops for at least 1 hour at room temperature or up to 8 hours in the refrigerator.

Place a grill pan over medium heat until hot. Remove the lamb chops from the marinade. Sprinkle lightly with salt and pepper. Grill until an instant-read thermometer inserted in the thickest part (avoiding 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.

Meanwhile, 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. Slowly pour in the brandy. (If using 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 whisk in the heavy cream and peppercorns. Simmer, stirring frequently, until the sauce reduces by half, about 5 minutes. Season with salt.

To serve, arrange 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
https://www.youtube.com/watch?v=D7Lvv1wvLSk