Greek Dijon Lamb Chops - Recipes - Hasty Bake Charcoal Grills

Ingredients

• 3-4 lbs lamb chop loin – make sure to call this into your butcher in advance that way they can have it thawed if it is frozen and then ask them to French it for you.
• Course ground Dijon mustard
• Hasty-Bake Greek Seasoning
• Bread crumbs
• Minced garlic
• 1-2 T fresh chopped Rosemary
• Olive Oil
• Sea Salt
• Black Pepper
• Foil
• Cherry Wood – 2-3 fist size chunks (dry, not soaked)
• Prepare Hasty-Bake for Grilling without Heat Deflector
• Rub prepared meat with olive oil, season with salt, pepper, and Hasty-Bake Gourmet Greek – set aside.
• Combine and mix 2-3 tbls of course ground Dijon mustard in a bowl with 2-3 cloves of minced garlic. In another bowl mix ½ cup bread crumbs (I used traditional) and chopped rosemary – set aside.
• Take small pieces of foil and wrap the exposed bones to keep them from burning.
• Once seared, remove the rack from the grill and rub with the Dijon mustard mixture, then coat in the bread crumb mixture.
• Let rest for 10-15 mins, then carve and enjoy!
• Recipe type: Grill
• By: Tracy Meadows