Grilled Spring Lamb Chops


3 lamb racks, cut into chops

½ cup olive oil

1 T Dijon mustard

¼ cup red wine vinegar

2 garlic cloves, chopped

¼ fresh mint, chopped

2 sprigs thyme leaves

Zest of 1 lemon

2 t salt

1 t pepper


Wisk all ingredients in a bowl and toss with lamb chops. Cover and refrigerate for at least

30 minutes, up to 12 hours.


After marinating, grill on high heat or sear in cast iron skillet for 1-2 minutes per side. Remove from grill or skillet and serve immediately.

Recipe by:

Chef Paul Smith