Grilled Lamb Chops Dijon
Defrost those lamb chops and try this succulent recipe that's easy to use and follow.
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
oranges
zest, minced |
|
| 3 | tablespoons |
thyme
leaves, fresh |
*
|
| ⅔ | 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
oranges
zest, minced |
|
| 45 | ml |
thyme
leaves, fresh |
*
|
| 158 | ml |
prepared mustard
dijon |
|
| 2E+1 | ml |
sugar
light brown, packed |
|
| 12 | each |
lamb
small loin chops, trimmed of fat |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black 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 ¼ 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 ¼ 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.
