Herb crusted lamb chops

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

Turn the grill on. Select the program Sausage 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 color 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.