This is a fabulous main course for the Easter and Passover holidays!
What You’ll Need:
2 Tablespoons fresh lemon juice
1 Tablespoon Dijon Mustard
1 heaping teaspoon or more if you like of fresh minced garlic
2 – 3 Tablespoons Olive oil
1 teaspoon fresh chopped rosemary
1 teaspoon fresh chopped thyme
1 teaspoon coarse sea salt
¼ teaspoon fresh ground pepper
1 rack of lamb or 6 lamb chops
What to Do:
In a small bowl, whisk together all ingredients. Rinse and pat dry lamb.
Place in a plastic bag and pour marinade over lamb until completely covered with sauce.
Refrigerate for several hours or marinade overnight.
Heat grill, and grill lamb until desired doneness; brushing with leftover marinade as it grills. Slice lamb and serve.
*Note if you do not have fresh herbs, use dried herbs
Enjoy!
