Any kind of lamb chops will work well, so long as they have about the same thickness. Remove most of the fat strips on the sides.

One hour before cooking, prepare a paste with half a cup Maille Dijon mustard, 2 cloves garlic crushed, 1 tsp salt, 2 sprigs of rosemary chopped really fine with scissors, 1 tsp Worcestershire sauce, one half tsp white sugar or honey, one tsp olive oil. Stir well and coat the chops, then wrap in a plastic bag without air. Leave on the counter, turning over every 10 minutes.

Cook on medium on a  very hot pre-heated grill. Turn over only once. Let rest on the turned-off grill for 2 minutes before serving. Make sure to stop the cooking early enough so that the meat is still pink inside when you serve.

Hint: Don’t even think of mint sauce!

Tip: a sprig of fresh Rosemary on the coals will add a nice smoky flavour.

Your lamb chops will be incredibly tasty and tender.

Serve with Gratin Dauphinois and Green bean salad.