Wild Thyme – Herb Mustard Rubbed Lamb Chops

Herb Mustard Rubbed Lamb Chops

Ingredients

• 2 tablespoons finely chopped fresh flat-leaf parsley
• 2 teaspoons finely chopped fresh mint
• 1 teaspoons minced fresh rosemary
• 1 teaspoon salt, divided
• 1 teaspoon black pepper, divided
• 1 tablespoons olive oil
• 2 frenched 7-10 rib racks of lamb, trimmed of all but a thin layer of fat, about 1 1/2-2 pounds each
• 2 tablespoons Dijon mustard
• Grill heat: medium-high

Directions

Mix the parsley, mint, rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a small bowl. Drizzle with olive oil and stir to combine. Or place in food processor an pulse until smooth Set aside.

Let the lamb come to room temperature while preparing the grill.  Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Season the racks liberally with salt and pepper. Place the lamb fat side down. Cover and grill until well browned, about 8 minutes, rotating 180 degrees half way through. Remove racks from the grill and place fat side up on a platter or cutting board.

Spread the mustard over the fat side of the lamb. Carefully press the herb mixture and mustard onto the chops.

Place the chops back on the grill or in the oven, fat side up. Continue to cook until an instant read thermometer registers 130 degrees when inserted into the side of the chop, another 8 to 10 minutes. Remove from the grill and let rest uncovered for 10 minutes. Serve with tzatziki or hummus.