Herbes de Provence-Crusted Lamb Chops

Father's Day this year included guests staying at our house for the weekend, my sister from Seattle and her husband, who is also a dad. Saturday and Sunday were golf days for the dads on their Father's Day weekend so for Sunday I decided to prepare a favorite dish of barbequed Herbes de Provence-Crusted Lamb Chops for Father's Day. People will usually eat 2 or 3 of these little babies so you may have to double the recipe. They are finger-lick'in good!

Serves 4 (2 lamb chops each)

1 Tbsp. dried herbes de Provence

2 Tbsp. Dijon mustard

1/2 tsp. kosher salt

1/4 tsp freshly ground black pepper

1 garlic clove, minced

8 (4-ounce) lamb-lion chops, trimmed

1. Combine first 5 ingredient; rub evenly over both sides of lamb

2. Place lamb on a grill rack coated with cooking spray; grill 10 minutes on each side or until desired degree of doneness.

Our lamb chops are usually very thick so require at least 10 minutes per side.

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