HERB-GRILLED LAMB CHOPS WITH DIJON

Makes: 16

½ cup (125 mL) canola oil

⅓ cup (80 mL) apple cider vinegar

8 cloves garlic, bruised

2 bay leaves

2 tbsp (30 mL) Dijon mustard

1 tsp (5 mL) dried rosemary, crumbled

1 tsp (5 mL) dried thyme, crumbled

1 tsp (5 mL) salt

1 tsp (5 mL) freshly ground pepper

16 lamb loin chops

1. Combine oil, vinegar, garlic, bay leaves, Dijon mustard, rosemary, thyme, salt and pepper in a heavy-duty zip-lock plastic bag. Add lamb. Seal and marinate in refrigerator for 30 minutes. Flip occasionally.

2. Preheat a natural gas barbecue on high heat for 10-15 minutes.

3. Remove lamb from marinade; discard marinade.

4. Grill lamb to desired doneness, about 2-4 minutes per side. Rest for 5 minutes.

5. Cook’s Note: As an alternative to using a barbecue, lamb chops may be prepared in a grill pan on the stovetop. Heat grill pan over medium-high heat. Add lamb chops and grill to desired doneness, about 4-5 minutes per side for medium rare.