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Grilled Lamb Chops Dijon Print Email


The secret? Do not over cook! Remove the chops from the fire as the meat in the middle of the chop just gets firm.

3 tablespoons orange zest, minced
3 tablespoons fresh thyme leaves
2/3 cup Dijon mustard
4 teaspoons light brown sugar, packed
12 small loin lamb chops, trimmed of fat
salt and pepper, to taste
Preparation
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 for 2 minutes.

Brush top of chops with 1/4 of mustard, turn, cover and grill for another 2 minutes.

Brush and turn chops twice more, grill until mustard mixture is used up, about 10 minutes total grilling time for rare, or until done to your liking.

Season with salt and pepper.

Makes 4 servings.- Bill Wight, cbbqa
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