Ingredients
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16 french trimmed lamb chops (Or if using a larger chop like a loin 1 chop per person, medium sized 2 per person.)
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2 tablespoons French mustard, mild creamy
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1 3/4 tablespoons black pepper
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1 tablespoon Worcestershire sauce
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2 tablespoons brandy
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1/2 cup milk
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2 1/2-3 tablespoons cream
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1 1/2 tablespoons chopped chives
Instructions
- 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.
- Cook chops either under the grill, BBQ or pan fry until desired doneness.
- For The Sauce.
- 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.
- 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.
- Serve sauce over chops and sprinkle with chopped chives.