Grilling season is slowing down around here. Well, for those who don’t want to brave the cold. There will still be the few of us insane people running out in -20°C weather to flip meat in a record breaking .5 seconds before freezing our noses off. It’s tough to admit it, but along with September came the cold. But we’re not giving up on outdoor cooking yet. Maybe just making things a bit quicker – fast and searing grilling instead of slow and low barbequing.
These lamb chops are quick to prepare. So not only are you saving your toes from the frost, but you can get dinner on the table in under 30 minutes. Especially if you pair this with a side of extremely quick-cooking couscous and a salad. I’ve been making these for so long, that I actually forgot where the original recipe came from. However, I knew that the idea for these chops had come from somewhere, so to give credit where credit is due, I ripped through my saved recipes and found this dandy hiding in my binder. Not much has changed from the Cooking Light recipe over the past 3 years of making these when I’m in a rush. I’ve upped the amount of mustard and added a bit of olive oil in order to prevent them from sticking to the grill. And, from time-to-time, I’ve been known to add some minced garlic or chili flakes to the mix.
And remember back when I told you I’d give you more recipes that use Herbes de Provence? Well here is a doozy. I’ve doubled the amount the original recipe calls for and the french herbs get crispy and pungent on the juicy lamb. A perfect partner to the mustard.
Mustard Crusted Lamb Chops
Adapated from Cooking Light, September 2008
Note: the original Cooking Light recipe serves 4. This one here only serves 2. So don’t forget to increase the ingredients if you’re cooking for more people.
4 lamb loin chops (approximately 3-4 oz each)
1 Tbsp dijon mustard
1 Tbsp herbes de provence
1/2 Tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
Preheat your grill to medium-high heat.
Let your lamb chops rest on the counter while you prepare the mustard “crust.” They won’t quite come up to room temperature in this time, but you’ll take the chill off. Combine the mustard and remaining ingredients in a small bowl. Whisk to combine. Smear the mustard mix all over the lamb chops.
Grill the lamb chops for 3-4 minutes per side, depending on your desired degree of doneness. Pull of the grill and allow the chops to rest for 5 minutes before serving.