Herb & Dijon Lamb Chops

Make this an hour or two ahead and let it marinate in the fridge.  The marinade requires no oil, so if you get a nice, lean sirloin lamb chop, you will cut down on the overall fat.

I have a very small herb garden, but it is just right for adding a little bit of fresh flavour every day or two in the summer. Today I used thyme, rosemary and basil.  Finely chop them and add a shallot, 4 cloves of garlic, two tablespoons of dijon mustard and salt and pepper.  Combine and rub on each side of the chop.  Cover and let rest for at least an hour, or up to eight.

Grill on high heat, 4-6 minutes per side and let rest before serving.