Rosemary Mustard Lamb Chops

The rosemary comes through perfectly in the lamb chop recipe. I have also made this using venison chops which works nicely.

INGREDIENTS

2 lamb shoulder chops (about 6 ounces each)

1/4 cup olive oil

2 tablespoons Dijon mustard

1 teaspoon dried rosemary

2 cloves garlic, pressed

DIRECTIONS

Grind the rosemary with a mortar and pestle or spice grinder.

Pour the olive oil, mustard, ground rosemary and garlic in a large re-sealable plastic bag.

Add the chops and smoosh together to completely coat the shops.

Place in the refrigerator and marinate for at least 8 hours.

Place the chops in a skillet and bring to medium-high heat on the stovetop.

Cook for about 5 to 6 minutes per side, depending on thickness, until you have a nice caramelized color.

Allow to rest a couple of minutes and enjoy!