Pantry Must Haves:
4-6 lamb loin chops
I cup bread crumbs
(I used seasoned panko crumbs)
1/2 cup dark mustard/course mustard
1 Tablespoon brown sugar
lots of fresh ground pepper
and a little salt
Make a sort of paste with the bread crumbs, mustard, sugar and s & p. Spread on one side of the chop and grill mustard side down for 7 minutes. Meanwhile spread the mixture on the top side so it will be ready when you flip the meat. Turn the chop and continue to grill for 5-6 minutes more. Lamb is a red meat, so be sure to let it rest for a few minutes before you cut into it, or serve it.
My son Joe (of "Meat Joe" fame) is a carnivore. He loves meat of all kinds and is especially fond of lamb. He called lamb chops "meat lollipops" for years and will order them whenever they are on the menu at a restaurant. Lamb is easy to cook and has tender meat and a wonderful flavor, BUT around here it's among the most expensive meat at the butcher counter.
As much as I'd like to buy a big roast, leg or even a rack of lamb, I know that Joe and I will be the only two eating it and the prices make me gasp. My solution is to buy lamb loin chops instead of rib chops. They look and taste the same as the rib chops, but they don't have the long rib bone (lollipop stick) and they are about half the cost. Joe is a purest and never wants any kind of sauce, rub or glaze on any of his meat (not really conducive to exciting recipe blogging!) so you will see how he ate his lamb plain and I branched out and experimented with very tasty results but crusting mine with a dark mustard coating. Best of all lamb chops are another easy meal on the grill! Enjoy! XO Martha