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.
In a small bowl whisk together the
Dijon Mustard (1/4 cup)
Olive Oil (2 Tbsp)
Garlic (3 cloves)
Fresh Rosemary (1 Tbsp)
Fresh Oregano (1/2 Tbsp)
Kosher Salt (1/2 tsp)
Ground Black Pepper (1/4 tsp)
Arrange the lamb chops in a shallow dish and evenly coat them with mustard paste. Cover and refrigerate for 2-4 hours.
Preheat the grill to medium-high. Grill the lamb chops for 6-7 minutes per side for medium-well.
Remove from the grill and cover with tin foil and allow to rest for 3 minutes before serving.
Serve with red pepper or mint jelly.