When I sent Rick a link to this recipe that I wanted to try, I was met with resistance. He was not looking forward to lamb tonight, and I told him that we'd do it, and if he didn't like it, we'd heat something up (corndogs) for him. I was wanting to do lamb chops because Harris Teeter had them on sale. I was really wanting to stop by the new Harris Teeter that opened yesterday on Highway 17, and that gave me an excellent excuse to do so. While I was there and gathering things for our meal tonight, Rick popped up. We were both impressed with the new store, and it made me even more excited for the other new one that is about to open up closer to our neck of the woods off of Highway 41.
I decided to take the Cooking Light recipe and play with it a little bit. Rick brought over prok chops to throw on the grill, too, just in case. I had to play with the herbs from the original recipe because Rick's not a huge rosemary fan, and we were quite impressed. We served them with our favorite green beans.
Here's what we did.
1 tablespoon dried herbes de Provence
1 tablespoon dried basil
1 tablespoon dried oregano
3 tablespoons Dijon mustard
1 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 garlic clove, minced
4 lamb loin chops, trimmed
4 small pork chops
Mix first 8 ingredients together and spread evenly on both sides of each piece of meat. Grill until desired doneness.