Nutrition per serving may change if servings are adjusted.
8 lamb rib or loin chops, cut 1 inch thick (about 2 pounds)
¼ cup stone-ground mustard
2 green onions, thinly sliced ( ¼ cup)
2 tablespoons dry white wine
1 tablespoon balsamic vinegar or rice vinegar
3 cloves garlic, minced
1 teaspoon snipped fresh rosemary
1 teaspoon honey
½ teaspoon salt
½ teaspoon freshly ground pepper
Trim fat from chops; set chops aside. In a small bowl, stir together mustard, green onions, wine, vinegar, garlic, rosemary, honey, salt and pepper. Spread the mixture evenly over both sides of the chops. Place the chops on a large plate and cover loosely with plastic wrap. Chill for 2 to 3 hours.
Grill the chops on the rack of an uncovered grill directly over medium coals until desired doneness, turning once halfway through grilling. Allow 12 to 14 minutes for medium-rare (145°F) and 15 to 17 minutes for medium (160°F).