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1
To make the marinade: whisk the lemon juice, mustard, rosemary, garlic, and 1 teaspoon of the salt together in a medium bowl.
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2
Gradually whisk in the oil and season with pepper.
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3
Transfer the marinade to a large sealable plastic bag.
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4
Put the lamb chops in the bag, seal, and shake vigorously to evenly coat the meat.
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5
Marinate at room temperature for 1 hour or in the refrigerator for at least 4 hours and up to 12.
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6
Remove the chops from the marinade and transfer them to a plate.
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7
Discard the marinade.
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8
Using a spoon, lightly scrape the remaining marinade off the chops and pat them dry.
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9
Preheat a large cast-iron grill pan over medium heat for 3 to 5 minutes.
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10
Raise the heat to medium-high.
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11
Season the chops with salt.
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12
Place 2 chops on the grill pan, and cook until the chops have distinctive grill marks, about 3 minutes.
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13
To make crosshatched grill marks, re-position the chops, moving them about 45 degrees on the ridged pan, and continue to cook about 3 minutes more.
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14
(The chops will have only cooked on one side at this point.)
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15
Set the chops aside and repeat with the remaining 2 chops.
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16
Return the first set of chops to the pan to cook them on the other side.
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17
Reduce the heat to medium low, and cook the chops until medium-rare, about 2 minutes.
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18
Repeat with the other chops.
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19
Let the chops rest for about 5 minutes and serve.
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20
Cook's note: This is the perfect workday-week recipe.
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21
In the morning before work, shake the lemony marinade and lamb chops in a plastic bag, and then store it in the refrigerator for the day.
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22
When you come home, you'll have ready-to-grill lamb chops waiting for you.
