Lovely dish for St. Paddy's Day, if it's warm enough out to grill (in our house it always is, even in January, but we're strange like that). This is basically a scaled down recipe of this Cooking Light one.
Mustard-Crusted Lamb Chops
1 tbsp and 1 tsp stone-ground mustard
1 tbsp chopped fresh rosemary
1 tbsp red wine vinegar
1/4 tsp Worcestershire sauce
1/8-1/4 tsp salt
1/8-1/4 tsp freshly ground black pepper
2-3 garlic cloves, minced
4 (4-ounce) lamb loin chops, trimmed
Combine first 7 ingredients in a large zip-top plastic bag. Add lamb; seal and marinate in refrigerator 1 hour or up to 8 hours, turning bag occasionally.
Prepare grill to medium-high heat.
Remove lamb from bag. Place lamb on grill rack coated with cooking spray; cook 6 minutes on each side or until medium-rare or desired degree of doneness.
Remove from grill, cover with tented foil and let rest 5 minutes. Serve with Colcannon.
Wine Pairing: We had the leftover chops with a merlot.