Herb Crusted Lamb Chops

• 1/4 cup (50 ml) finely chopped fresh parsley leaves
• 1 tbsp (15 ml) each finely chopped fresh rosemary and thyme leaves
• 2 tbsp (30 ml) olive oil
• 1 tbsp (15 ml) Dijon mustard
• 3/4 tsp (4 ml) each salt and pepper
• 4 cloves garlic, minced
• 8 lamb loin chops, about 750 g

Toss the parsley with the rosemary and thyme. Stir in the oil, mustard, salt, pepper and garlic to form a paste; spread all over the chops.

Select the sausages program and press "OK". Lightly grease the cooking plates with cooking spray. Once the purple indicator light has stopped flashing, place the chops on the grill and close the lid.

Cook until the indicator light has changed to the colour of desired doneness; yellow for rare, orange for medium or red for well done. Transfer the chops to a plate and tent with foil. Rest for 5 minutes before serving.

Tips: Serve lamb chops, as an entrée, with mini potatoes and grilled vegetables. Or, serve on their own, as hors d’oeuvres. For entertaining, ask the butcher to ‘French’ the lamb chops, which means to scrape the rib bones clean, giving them a more elegant presentation.