Recipe| Ingredients | | | 3 | tablespoon | orange, zest, minced | | | 3 | tablespoon | thyme, leaves, fresh | | | 2/3 | cup | mustard, dijon | | | 4 | teaspoon | sugar, light brown, packed | | | 12 | each | lamb, small loin chops, trimmed of fat | | | 1 | | salt, to taste | | | 1 | | pepper, to taste | | | | | |
Directions:
| In small bowl, mash orange zest and thyme into paste with back of spoon. Stir in mustard and brown sugar. Let stand at room temperature 1 hour.
Preheat grill. Lightly brush one side of lamb chops with about 1/4 of the mustard mixture, dividing it evenly.
When fire is hot, lay chops on rack, mustard side down. Cover and grill 2 minutes.
Brush chops with 1/4 of mustard, turn, cover and grill another 2 minutes.
Brush and turn chops twice more, grill until mustard mixture is used up, about 10 minutes for rare, or until done to your liking.
Season with salt and pepper. Makes 4 servings.
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