|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.|
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 milliliters) Dijon mustard
2 tablespoons (30 milliliters) minced orange zest
1 tablespoon (15 milliliters) fresh thyme leaves
1 to 2 cloves garlic, minced
4 teaspoons (20 milliliters) packed light brown sugar
1 teaspoon (5 milliliters) sea salt
1/2 teaspoon (2.5 milliliters) 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.