12 small loin lamb chops 2/3 cup dijon mustard 3 tablespoons minced orange zest 3 tablespoons fresh thyme leaves 4 teaspoons packed light brown sugar salt and pepper, to taste
Trim excess fat from lamb chops. Mix orange zest and thyme into a paste. Add mustard and brown sugar. Mix together. Preheat grill. Brush about half of the mixture onto each side of the chops and place on hot grill for about 2 minutes per side. Turn and brush he other half of the mixture onto the chops. Continue until done. Season with salt and pepper and serve.