3 tablespoon orange, zest, minced
3 tablespoon thyme, leaves, fresh
2/3 cup mustard, dijon
4 teaspoon sugar, light brown, packed
12 each lamb, small loin chops, trimmed of fat
1 salt, to taste
1 pepper, to taste
In small bowl, mash orange zest and thyme into paste with back of spoon. Stir in mustard and brown sugar. Let stand at room temperature 1 hour. Preheat grill. Lightly brush one side of lamb chops with about 1/4 of the mustard mixture, dividing it evenly. When fire is hot, lay chops on rack, mustard side down. Cover and grill 2 minutes. Brush chops with 1/4 of mustard, turn, cover and grill another 2 minutes. Brush and turn chops twice more, grill until mustard mixture is used up, about 10 minutes for rare, or until done to your liking. Season with salt and pepper.
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