Serves 2 | Prep + Cook: 30 minutes

Ingredients

• 4 lamb chops
• 2 cloves garlic
• 1 tbsp dijon mustard
• 1 tbsp fresh rosemary
• 1 tsp fresh thyme leaves
• ¼ cup extra-virgin olive oil
• sea salt, preferably chunky French grey salt (Se/ Gris) or the Flakier Fleur De Se/ both available on our salt table
• fresh ground black pepper

Directions

1. Mix the garlic, mustard, rosemary and thyme in a food processor. Add the olive oil and pulse to combine. Season to taste with salt and fresh ground black pepper.
2. Place the lamb chops in a Ziploc bag and pour the marinade over them making sure both sides are well covered with the mixture. Marinate in the fridge for at least two hours or overnight.
3. Remove from the fridge one hour before cooking. Season with a little more salt and pepper and grill them over medium heat for 4-6 minutes per side depending on their thickness.
4. Use a probe thermometer to measure the following internal temperatures: rare 120° F • medium rare 125° F • medium 130° F • medium well 135° F • well done 140° F
   Note: Lamb is at its best when served medium to medium rare.
5. Serve with baby potatoes and fresh asparagus.