Lamb Chops with Lemon, Thyme & Mustard Butter

Ingredients

• 8 lamb loin chops (1-½- to 2-inch-thick chops; about 3 lb.), trimmed
• 4 Tbs. unsalted butter, softened
• ¹/₈ tsp. freshly ground black pepper; more as needed
• ¹/₈ tsp. kosher salt; more as needed
• ¾ tsp. finely grated lemon zest
• 1 tsp. fresh thyme leaves, lightly chopped
• 1 tsp. whole-grain Dijon mustard

In a small bowl, mash together the butter, mustard, thyme, zest, salt, and pepper until well combined. Refrigerate until ready to use. Position an oven rack 5 to 6 inches from the broiler element and heat the broiler to high. Line the bottom of a broiler pan with foil and replace the perforated ...

View full recipe at Fine Cooking