Miss Kardea Brown's Grilled Lamb Chops with Pink Peppercorn Sauce, as seen on Delicious Miss Brown, Season 7.
Recipe courtesy of Kardea Brown

Grilled Lamb Chops with Pink Peppercorn Sauce

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  • Level: Easy
  • Total: 1 hr 50 min
  • Active: 35 min
  • Yield: 4 servings
The secret to these extra-flavorful lamb chops is the marinade. (It's also amazing on pork chops.) Have your butcher double-cut the lamb chops—a thicker chop stays super juicy and is easier to keep from overcooking.


Lamb Chops:

Pink Peppercorn Sauce:


  1. 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.
  2. 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.
  3. 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, to avoid flare-ups from the alcohol, remove the pan from the heat before adding the brandy.) 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.
  4. To serve, arrange the lamb chops on a platter. Garnish with parsley and rosemary and serve with the pink peppercorn sauce.