8 – 1 ¼ inch thick Lamb loin chops
3 tablespoons Dijon mustard
2 tablespoons Herbs de Provence
1 large clove of Garlic, pressed or finely chopped
½ teaspoon Himalayan pink salt
Fresh cracked pepper to taste
Place lamb chops on a plate and pat dry with paper towel. In a bowl combine last five ingredients and spread evenly over both sides of each chop.
Allow chops to rest at room temperature for about 20 minutes. In the meanwhile heat the barbeque or grill to about 400°. Place a sheet of lightly oiled foil over grill grate and cook chops directly on foil for approximately 8 minutes on one side then turn and cook another 3 minutes until the internal temperature reaches 135°. Remove chops to a warmed plate, cover with foil, and let rest for 5 minutes before serving.
Dunamis, Estate is fantastic with lamb, herbs de Provence, and Dijon. Most other Rhone blends, single varietals, and fruity Cabernets and Cabernet blends also pair excellent with grilled lamb.