Grilled Lamb Chops with Garlic and Mustard

• 1/4 cup whole-grain mustard
• 2 Tbsp Dijon mustard
• 3 cloves garlic, finely chopped
• 2 Tbsp red wine vinegar
• 1 Tbsp low-sodium soy sauce
• 1 Tbsp olive oil
• 1 Tbsp honey
• 1 Tbsp finely chopped fresh thyme leaves
• 2 tsp Spanish paprika
• coarsely ground black pepper
• 12 (3-oz) baby lamb chops, frenched
• kosher salt

Heat your grill to high.

Whisk together both of the mustards, the garlic, vinegar, soy sauce, oil, honey, thyme, paprika, and 1/4 tsp pepper in a medium bowl. Pour half of the mixture into a second bowl and set aside for servings.

Season the chops on both sides with salt. Brush each chop with some of the mustard mixture and place on the grill, mustard side down. Grill until golden brown and slightly charred, 2 to 3 minutes. Flip the chops over, brush with more of the mustard mixture, and continue grilling to medium-rare, 2 to 3 minutes longer.

Remove from the grill, brush with the reserved glaze, tent with foil, and let rest for 5 minutes before serving.

Makes 4 servings.