Ingredients
3 tablespoons olive oil, divided2 tablespoons Dijon mustard2 tablespoons balsamic vinegar2 teaspoons dried thyme2 garlic cloves, minced1/4 teaspoon salt1/4 teaspoon pepper12 lamb loin chops (1 inch thick and 3 ounces each)1 medium sweet red pepper, thinly sliced2 small zucchini, thinly sliced1 medium sweet onion, thinly sliced
Preparation
In a small bowl, combine 2 tablespoons oil, mustard, vinegar, thyme, garlic, salt and pepper; set aside 1 tablespoon. Place the lamb chops on a broiler pan. Spread remaining mustard mixture over both sides of chops. Broil 4-6 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Meanwhile, in a large skillet, saute the red pepper, zucchini and onion in remaining oil until crisp-tender. Stir in reserved mustard mixture; toss to coat. Serve with lamb chops.
