Herbed lamb chops

**AUTHOR'S NOTE**
This recipe totally ISN'T an Ina recipe-- haha! Go figure! I immediately thought it was because, well, most everything I cook does come from one of her cookbooks. But this one is actually from William-Sonoma's "Wine & Food" cookbook that we used as a guest book at our wedding (you know, since I love cooking and we got married in Napa). Whoops!

Another Ina recipe, this dish is the absolute EASIEST thing to make-- and perfect dinner party fare because it's 1) super-fast and 2) super impressive (because really, who makes lamb at home?). From fridge to table we're talking about maybe 30 minutes so it's also host/hostess-friendly because you won't be spending the whole night in the kitchen rather than enjoying your guests.

Herbed Lamb Chops

You'll need:
Broiler or grill pan (or i use a cookie sheet lined with alum foil for easy clean up with a grill rack on top)

Ingredients:

• 4-6 lamb chops (budget 2 per person)
• 1 tbsp dijon mustard
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup mixed fresh herbs, minced (whatever you have on hand is fine-- I usually only have thyme and flat leaf parsley and it's great; but for the picture you see here I happened to not have killed the rosemary and mint growing in the garden yet, so included that in addition to the thyme and parsley and it was AWESOME-- so get some of this is if it's convenient)
• 1 tsp salt and pepper

Directions:

• Pre-heat oven to 450F (230C)
• Mix together all ingredients
• Spread mixture on both sides of the lamb chops
• Place on grilling rack
• Pop in the oven for 15-17 minutes for med (check with meat thermometer-- should be 135F)
• Remove from oven and tent with alum foil for 5 minutes
• Serve warm

Seriously. That's IT. And it's delicious. I served the lamb with a cauliflower gratin (cauliflower cheese for you Brits) using gruyere (my favorite cheese) and parmesan, and a spinach and pepper salad with onion crisps. YUMMMM.