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6 lamb sirloin or shoulder chops,
about 3/4 inch thick (about
2 pounds)
1 tablespoon chopped fresh or
1 teaspoon dried thyme leaves
2 tablespoons Dijon mustard
1/4 teaspoon salt
Set oven control to broil. Trim fat from lamb chops. Place lamb on rack in broiler pan. Mix thyme, mustard and salt; brush half of the mustard mixture evenly over lamb. Broil with tops about 3 to 4 inches from heat about 4 minutes or until brown; turn. Brush remaining mustard mixture over lamb. Broil 5 to 7 minutes longer for medium doneness (160 degrees). 6 servings
about 3/4 inch thick (about
2 pounds)
1 tablespoon chopped fresh or
1 teaspoon dried thyme leaves
2 tablespoons Dijon mustard
1/4 teaspoon salt
Set oven control to broil. Trim fat from lamb chops. Place lamb on rack in broiler pan. Mix thyme, mustard and salt; brush half of the mustard mixture evenly over lamb. Broil with tops about 3 to 4 inches from heat about 4 minutes or until brown; turn. Brush remaining mustard mixture over lamb. Broil 5 to 7 minutes longer for medium doneness (160 degrees). 6 servings