A vibrant tasty treat you and family will enjoy.
4 Grass-Fed Lamb Chops Two lbs with bone-in (shoulder, loin, etc)2 tsp chopped thyme½ tsp chopped parsley1 Tbsp. Dijon mustard2 cloves garlic minced3 Tbsp. olive oil2 tsp fresh rosemary finely chopped½ tsp salt¼ tsp pepper
1. Whisk together in a bowl the Dijon mustard, garlic, olive oil, rosemary, thyme, parsley, and salt and pepper.2. Place lamb chops in a large zip-top bag or other airtight container. Coat lamb with Dijon mixture on both sides. Let marinate in the fridge for at least 30 minutes, but up to 24 hurs.