|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 36g||46%|
|Saturated Fat 17g||87%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 2g||8%|
|Total Sugars 4g|
|Vitamin C 6mg||28%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Lamb chops are a great protein to make for dinner and they come together quickly. These lamb chops with mustard are extra special thanks to the combination of fresh thyme and orange zest; it gives them a zesty, earthy, and slightly spicy flavor. Lamb has a strong flavor and can take assertive ingredients such as Dijon mustard and orange zest. It's a surprising combo that works really well.
Place the mustard lamb chops on a hot grill until just cooked through (or more, as desired). Allow them to rest for a few minutes before serving. These lamb chops would be great alongside vegetable sides such as scalloped potatoes, grilled asparagus, or roasted vegetables such as carrots, Brussels sprouts, or broccoli.
12 small loin lamb chops
2 tablespoons (30 milliliters) minced orange zest
1 tablespoon (15 milliliters) fresh thyme leaves
1 to 2 cloves garlic, minced
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2/3 cup Dijon mustard
4 teaspoons packed light brown sugar
Steps to Make It
Trim excess fat from lamb chops.
In a small bowl, mix orange zest, thyme, garlic, salt, and pepper into a paste. Add Dijon mustard and brown sugar. Mix together.
Preheat grill for high heat. Brush about half of the mixture onto each side of the chops and place on a very hot grill for about 2 minutes per side. Turn and brush the other half of the mixture onto the chops. Continue cooking until done. Lamb is cooked at 145 F, but for a rarer level of doneness, take them off the grill at 135 F.
Cover and allow the chops to rest for about 5 minutes before serving.
An instant read digital thermometer is a great way to quickly determine how well your meat is cooked.
If you don't have a grill, you can cook these lamb chops in a skillet set to medium-high heat. Before cooking, add a teaspoon or two of neutral cooking oil such as vegetable oil or even olive oil. Cook the lamb on either side for a total of about 10 minutes or so, until the internal temperature reaches no more than 145 F.
If you'd like to vary the recipe a bit, you can use lemon zest and rosemary instead of orange zest and thyme, or a combination of both citrus zest and rosemary and thyme. It all works well with lamb.
How to Store and Freeze Lamb Chops Dijon
Leftover lamb chops will keep in the fridge for 3 or 4 days if they are wrapped well or in an airtight container. Use the meat cold in a salad, or warm them up in a low oven, covered in foil, until heated all the way through.
You can also freeze cooked lamb chops, wrapped in well in foil and transferred to a zip-close plastic bag. Reheat in the foil in a 350 F oven for 20 to 30 minutes, or thaw in the refrigerator.