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4 servings
suggest servings
| 3 | tablespoons | orange | zest, minced |
| 3 | tablespoons | thyme leaves | leaves, fresh |
| 2/3 | cups | prepared mustard | dijon |
| 4 | teaspoons | sugar | light brown, packed |
| 12 | each | lamb | small loin chops, trimmed of fat |
| 1 | x | salt | to taste |
| 1 | x | black pepper | to taste |
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.
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 471mg | 20% |
| Total Carbohydrate 7.0g | 2% |
| Dietary Fiber 2.0g | 6% |
| Sugars 5.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 1% | Vitamin C | 9% | |
| Calcium | 3% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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This recipe would have been 5 stars without the sliced sun-dried tomatoes. The tomatoes dominated the flavor of the sauce so much that it didn't allow the mushrooms to shine through. My wife liked it, but I noticed she was picking out the tomatoes too.
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