Rosemary and Thyme-Smothered Lamb Chops [HMC]

Lamb chops were always a special occasion in our house. So much so that mom would dress them up in little paper chef's hats that went over the ends of the bones (I think, in her heart, she was an origami lover). I love lamb chops, not only for the taste, but also the size; they epitomize my belief that you only need a little bit of meat to satisfy a craving while (in the case of lamb) getting a full shot of brain-boosting B12 and protein. The key is going with grass-fed lamb (it's less gamey) and using a dollop (here, I suggest you use My Everything Drizzle). And there's no Wizard-of-Oz-emerald-green mint jelly here; instead, the lamb is rubbed with a generous amount of garlic, rosemary, and thyme.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

In a small bowl, combine the garlic, rosemary, thyme, mustard, olive oil, and zest. Season each lamb chop with the salt and pepper. Gently massage each lamb chop with the rub and let them sit at room temperature for at least 30 minutes.

Step 2

Grill the chops at medium-high heat or broil for about 3 minutes a side for medium rare, until an instant-read thermometer registers an internal temperature of 140 degrees F. Allow to rest for 5 minutes, then serve with a dollop of My Everything Drizzle.

Step 3

To broil, place the chops on a generously oiled broiler pan or wire rack set atop a large, rimmed baking sheet and place 4 to 5 inches from the heating element.

Step 4

Store in an airtight container in the refrigerator for up to 3 days. Calories: 300 per serving.