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Lamb chops with mustard and rosemary

Preparation time: 5 minutes
Cooking time: 10 minutes plus 3 hours marinating

Ingredients

2 tablespoons mild mustard (preferably German, but French is fine)
3 tablespoons olive oil
1 thickly sliced garlic clove
2 rosemary sprigs, leaves removed
1 tablespoon balsamic vinegar or sherry
4 x 200g/8oz lamb shoulder or spare rib chops

Direction

Combine the mustard, oil, garlic, rosemary leaves, vinegar, and black pepper in a mixing bowl. Place the lamb chops in a large food bag. Rub together, seal, and leave to marinate for 3 hours.

Drain the marinade from the chops. This can then be squeezed out of the bag and mixed with a small amount of cold water until it is runny.

Heat the griddle pan until a good heat rises and cook for 10 minutes, turning once or twice. Brush them with the marinade juices as they cook.

Take the pan off the heat and season with salt. Allow the meat to rest for about 10 minutes before serving, loosely wrapped in foil.

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