|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 3g||12%|
|*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.|
The combination of the mustard, orange, and thyme really makes these lamb chops fantastic. Place the chops on a hot grill until just cooked through (or more, as desired). Allow them to rest for a few minutes before serving.
- 12 small loin lamb chops
- 2/3 cup/160 mL Dijon mustard
- 2 tablespoons/30 mL minced orange zest
- 1 tablespoon/15 mL fresh thyme leaves
- 1 to 2 cloves of garlic (minced)
- 4 teaspoons/20 mL packed light brown sugar
- 1 teaspoon/5 mL sea salt
- 1/2 teaspoon/2.5 mL black pepper
Trim excess fat from lamb chops.
Mix orange zest, garlic, salt, pepper and thyme into a paste. Add 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.