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Grilled Rosemary and Dijon Lamb Chops


  • 2 teaspoons dry mustard
  • 2 teaspoons Dijon mustard
  • 2 teaspoons grainy Dijon mustard
  • 2 teaspoons sugar
  • 1 teaspoons chopped fresh rosemary
  • 1 teaspoons fresh thyme, chopped
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 2 (8-rib) frenched racks of lamb (each rack 1½ lb), trimmed of fat and cut into chops


    Whisk first 8 ingredients in large baking dish until well blended. Add lamb; turn to coat. Cover and refrigerate least 2 hours or up to overnight.

    Prepare barbecue (medium-high heat). Grill, covered over a medium-high heat. Ideally, you should grill them to medium rare or medium, turning chops occasionally, about 5-8 minutes for medium-rare. After removing from the grill allow the chops to rest at least 5 minutes before cutting

Tested and perfected in the Sur La Table Cooking Class Program.

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