A flavorful and easy-to-make lamb chop recipe with a delightful herb-mustard coating.
Pat the lamb chops dry using a paper towel.
Drying the lamb chops helps achieve a better sear.
Season both sides of the lamb chops with salt and black pepper.
Season generously for enhanced flavor.
In a mixing bowl, combine Dijon mustard and finely chopped fresh rosemary.
Mix thoroughly to evenly distribute the rosemary.
Brush one side of each lamb chop with the mustard mixture.
Apply an even layer for consistent flavor.
Preheat the grill to medium-high heat.
Ensure the grill is hot to prevent sticking.
Place the lamb chops mustard-side down on the grill and cook for 4 minutes.
Avoid moving the chops to achieve nice grill marks.
Brush the other side of the lamb chops with the remaining mustard mixture.
Use a clean brush to avoid cross-contamination.
Flip the lamb chops and cook for another 4 minutes or until your desired doneness.
Use a meat thermometer to check the internal temperature.
Remove the lamb chops from the grill and let them rest for 5 minutes before serving.
Resting allows the juices to redistribute for a juicier chop.
Serve the lamb chops with your favorite sides and enjoy.
Garnish with a sprig of rosemary for presentation.
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