Balsamic-Dijon Provençal Lamb Chops

• From: American Lamb Board

Ingredients

• 4 lamb chops (loin, rib, sirloin, or shoulder)

• 1 clove garlic, minced

• 1/3 cup olive oil

• 5 Tbs balsamic vinegar

• 3 Tbs fresh lemon juice

• 2 Tbs sugar

• 2 Tbs Dijon-style mustard

• 4 tsp herbes de Provence

• Salt and pepper to taste

Add a French perk to the flavor of an ordinary lamb chop.

Directions

• In a mixing bowl, combine garlic, olive oil, vinegar, lemon juice, sugar, mustard, salt, and pepper.
• Pierce lamb chops with a fork several times on all sides.
• Place chops in a plastic food storage bag; coat with marinade. Refrigerate for 1 to 2 hours.
• Remove chops, discarding remaining marinade.
• For 1-inch chops, broil or grill chops over medium heat for approximately 4 to 6 minutes per side or until desired doneness. Cook times will vary depending on thickness of chops.
• Or, pan fry chops then transfer to a baking sheet; finish cooking at 400°F until desired doneness.