For 4 small chops:
4 tablespoons virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 clove garlic, finely minced
2 teaspoons Thyme
2 teaspoons Ground Mustard
1 teaspoon Marjoram
2 teaspoons Crushed Rosemary
Salt and Black Pepper to taste
Whisk all ingredients together, pour over chops ensuring all are well covered and allow to marinate in a refrigerator at least 3 hours. Remove chops from refrigerator one hour before cooking to allow to chops to come to room temperature.
On a preheated grill, sear chops over hottest part of grill approximately 2 minutes each side. (looking for a good sear) pull chops over to medium heat area on the grill and continue to grill until chops reach an internal temperature of 125 Fahrenheit (for medium rare chops, well done chops pull at 140)
Allow to rest and then enjoy!
If you prefer a milder lamb, pre-marinate overnight in buttermilk. Remove from buttermilk, pat dry and then follow the recipe above. We also really like Rosemary, so I hit the chops with a little more before popping them on the grill.
