3 tablespoons minced orange zest
3 tablespoons fresh thyme leaves
2/3 cup Dijon mustard
4 teaspoons packed light brown sugar
12 small loin lamb chops; about 2 2/3 pounds total, trimmed of all external fat
salt
freshly ground black pepper
In a small bowl, with the black of a spoon, mash the orange zest and thyme into a paste. Stir in the mustard and brown sugar. Let stand at room temperature for about 1 hour. Light a hot fire in a charcoal grill or preheat a gas grill to medium high. Lightly brush one side of the lamb chops with about one quarter of the mustard mixture, dividing it evenly. When the fire is hot, lay the chops on the rack, mustard side down. Cover and grill for 2 minutes. Brush the chops with one quarter of the mustard, turn, cover and grill for 2 minutes. Brush and turn the chops twice more, grilling them until the mustard mixture is used up, about 10 minutes total for rare meat, or until done to your liking. Season the chops lightly with salt and pepper and serve. 4 servings.
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