8 lamb chops ( I bought Australian chops from Walmart)
2 garlic cloves, minced
1 1/2 tbsp dijon mustard
1 1/2 tbsp dried herbs de Provence (salt free)
1 tbsp lemon juice
1 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp chili powder
Combine garlic, mustard, herbs de Provencal, lemon juice, olive oil, salt, pepper, and chili powder in a small bowl. Rinse the lamb chops with water and pat dry with paper towels. Rub the lamb evenly with the herb mixture. Place on a baking sheet covered with foil. Broil for 8 minutes.
*** Take it out of the oven. Replace foil with a new one. Flip the lamb chops over to the other side and put back on the clean foil. Place under the broiler for another 8 minutes (less if you want it slightly pink.)
Replacing the foil half way through cooking is my advice based on what happened to me. I did not think to do so as I was cooking and therefore had, and still have, a house full of smoke from the fat drippings burning and cats that smell like lamb. Windows open, candles lit, and febreze sprayed still weren't enough. It might take a few more days to completely recover the smell of the house, but at least these lamb chops were so good that it was worth it. Next time, I will change the foil and I don't think I will have this problem again.
Serve with creamy mushroom orzo (see recipe in Pasta section.)