Ingredients
Scale
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- 1 tablespoon dried herbs de Provence or dried rosemary
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- 1 tablespoon fresh herb of choice (rosemary or parsley), chopped
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- 2 tablespoons Dijon mustard
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- 1 tablespoon olive oil
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- 1 tablespoon dry white wine (such as Chardonnay)
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- 1/2 teaspoon kosher salt
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- 1/4 teaspoon freshly ground black pepper
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- 1 garlic clove, minced
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- 8 lamb loin chops (1” thick), trimmed
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- Cooking spray or olive oil (for the grill or pan)
Instructions
- In a small bowl, whisk together dried herbs, fresh herbs, Dijon mustard, olive oil, white wine, salt, pepper, and garlic.
- Place lamb chops in a shallow dish and coat with the marinade. Let sit for 15 minutes (or up to 2 hours in the fridge).
- Preheat grill or grill pan to medium-high heat. Lightly grease with cooking spray or olive oil.
- Grill lamb chops for 3-4 minutes per side for medium-rare (or until internal temperature reaches 145°F).
- Let rest for 5 minutes, garnish with fresh herbs, and serve.
- Prep Time: 10 minutes
- Cook Time: 10 minutes