FEEDS: 2

WHAT YOU’LL NEED:

• 2 T. Dijon style mustard
• 1 T. Dry mint
• 4 lamb chops (about 1 lb. total)

LET'S COOK

Mix the mustard and mint together in a small bowl. Drop in the chops and smear the mix evenly over the entire surface of the chops. Cover and refrigerate for at least 3-4 hours. Overnight is always best.

About 45 minutes before cooking, remove the chops from the refrigerator and allow to come to room temperature. Preheat a broiler pan for about 6 minutes or so, then place the chops on the hot pan and broil for about 3 minutes. Turn them over and broil another 4 minutes. Close the oven, turn off the broiler and let the chops stand in the heat for 3 more minutes. Plate them up and serve right away.

MORE IDEAS:

This dish is wonderful with some mashed sweet potatoes and asparagus.