The marinade is easy as pie. I use spicy brown mustard and whole grain mustard. Springs of thyme are divested of their mini leaves and added to the mix. Bottled garlic paste is conveniently handy. Soy sauce gives the meat an umami flavor. The chops have been marinated over a series of times, ranging from four hours to three days. I find the longer marination works the best. Do your thing. Find your road. Lamb is most forgiving. And terrifically tasty too.
GRILLED LAMB CHOPS WITH MUSTARD AND SOY SAUCE
12-16 Lamb Chops
3 tablespoons Spicy Brown Mustard
2 tablespoons Whole Grain Mustard
2 tablespoons fresh Thyme
3 tablespoons Soy Sauce
2 tablespoons Garlic Paste
A pinch of Chile Flakes
1-2 teaspoons Kosher Salt
1 tablespoon ground Black Pepper
2 tablespoons Olive oil
Wash and pat dry lamb chops.
Whisk together both mustards, thyme, soy sauce, garlic paste, chile flakes, salt, pepper and olive oil in a glass dish.
Add lamb chops to marinade and stir so chops get well coated with marinade.
Cover and refrigerate for anywhere from four hours to three days.
Bring chops to room temperature before cooking.
OUTDOOR GRILLING: Heat grill. Grill chops for 2 minutes on each side.
STOVETOP GRILLING: Heat a ridged grill pan or griddle till smoking hot. Grill chops 3-4 minutes on each side.
Eat them hot off the grill or at room temperature. Both options are delicious.
Lamb chops splutter and sizzle in a grill pan. Shishito peppers do the same side by side. A milder side of sweet potatoes rounds out our meal. A bite of spicy Shishitos, a nibble of peppery lamb and a slice of mellow sweet potatoes makes one fiery but happy mouthful!