Dijon and Herb Crusted Lamb Chop

From Stop and Shop


Serving Suggestions

Accompaniments: Serve with Stuffed Baked Potatoes and Steamed Fresh Green Beans.

Wine: Syrah.



1-lb loin or shoulder lamb chops, 1 inch thick
1 Tbsp herbes de Provence
1 Tbsp Dijon mustard
2 tsp Simply Enjoy garlic flavoured olive oil
1 Tbsp freshly squeezed lemon juice
1/4 tsp each salt and black pepper



Preheat grill or broiler.

Trim lamb chops of excess fat.

Blend herbs, Dijon, oil, lemon juice and salt and black pepper together in a small bowl. Evenly coat surface of each chop with 2 tsp of mixture.

Grill or broil chops 4-inches from heat source for 6-8 minutes. Turn and cook 5-9 minutes longer or to an internal temperature of 145°F for medium rare and 160°F for medium.

Let stand for 5 minutes before cutting.