Dijon Lamb

On Monday, I posted a recipe for Italian Lamb Chops, which I got from my stolen Betty Crocker Cookbook. I decided to post the second lamb recipe from ol’ Betty today since I was so impressed with how they both turned out.

This recipe has the added bonus of being ridiculously easy. This is definately something that you want to put in your back pocket for when you have company for dinner. Mix the dijon sauce ahead of time then all you have to do is brush and broil! It’s easy and hardly any mess!

Dijon Lamb Chops:

Step 1: In a remekin, mix together 2 tbsp dijon mustard, 1 tsp dried thyme, 2 tsp olive oil, and 1/2 tsp salt.

Step 2: Arrange your lamb on a broiler pan and salt and pepper both sides. Brush the tops with some of the mustard sauce. Broil for 6 minutes until browned

Step 3: Turn and brush with more of the mixutre (I didn’t use all of it for 4 lamb chops, the recipe should make enough to cover 6). Broil for another 7 minutes or so.



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