Flavorful lamb chops are worth the splurge. Ideally, lamb should be served rare, and never well done. I like to use thinner chops and serve two per person, but you may prefer thicker cuts. If so, simply adjust your cooking time according to the thickness of your meat (see “Is it Done Yet? Approximate Cooking Times“).

2/3 cup olive oil
1/3 cup Dijon mustard
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped fresh rosemary
8 lamb chops, 3/4-inch to 1-inch thick (about 2 pounds total)

In a large bowl or zipper-lock bag, combine olive oil, mustard, garlic, salt, pepper, and rosemary. Add lamb chops and marinate about 15 minutes (or up to 24 hours, if desired). Grill chops over high heat, basting often, about 4 to 6 minutes per side until cooked to desired doneness. Serve immediately.