Three sprigs of fresh rosemary
Two sprigs of thyme
Pinch of Salt
Dash of cayenne pepper
Zest of one lemon
Two tablespoons of extra virgin olive oil
4 lamb chops
Place all ingredients in a zip lock bag and let marinate over night
Let chops come to room temperature twenty minutes before cooking
Season with salt and pepper
Place chops on hot grill about three minutes per side (lamb chops should be medium rare)
Plate and serve with mostarda
Cherry Horseradish Mostarda
1/2 cup of cherries fresh or frozen (you can use any seasonal fruit)
1 shallot minced
1/2 cup of white wine
3 Tbs. of champagne vinegar
3 Tbs. of sugar
1 tsp. of mustard
1 tsp. of horseradish
1 tbs. of butter
In a small saucepan combine all ingredients except the mustard, horseradish and butter.
Bring to a boil, then quickly reduce heat to a simmer until it has a jam consistency (15-20 min.).
Add the remaining ingredients stir and serve. Can be served warm or at room temperature.