Cooking Instructions
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Step 1
Trim any excess fat from the rack of
Lamb (1 rack)
. Cut the rack into chops by cutting evenly between each rib. A medium-sized rack will yield approximately 8 chops.
Step 2
In a small bowl whisk together the
Dijon Mustard (60 g)
,
Olive Oil (30 mL)
,
Garlic (3 cloves)
,
Fresh Rosemary (2 g)
,
Fresh Oregano (1 g)
,
Lemon (1/2)
,
Kosher Salt (3 g)
, and
Ground Black Pepper (as needed)
.
Step 3
Arrange the lamb chops in a shallow dish and evenly coat them with mustard paste. Cover and refrigerate for 2-4 hours.
Step 4
Preheat the grill to medium-high. Grill the lamb chops for 6-7 minutes per side for medium-well.
Step 5
Remove from the grill and cover with tin foil and allow to rest for 3 minutes before serving.
Step 6
Serve with red pepper or mint jelly.
