Fast Mustard Lamb Chops
- 8 baby loin lamb chops, each 4 to 5 oz. and 1 to 1 1/4 inches thick, trimmed of fat and edges scored
- Freshly ground pepper, to taste
- 4 to 5 Tbs. grainy Dijon mustard, or as needed
- Fresh flat-leaf parsley sprigs
Rub both sides of each chop with pepper and place in the prepared roasting pan. Slather about 1 tsp. mustard on one side of each chop and bring to room temperature, 10 to 15 minutes.
Roast, mustard side up, until the chops are browned on top, about 5 minutes. Turn the chops over and slather about 1 teaspoon mustard on the other side. Continue to roast until the meat is lightly springy when pressed with a finger for rare to medium-rare doneness, about 5 minutes more or until done to your liking. The roasting time will depend upon the thickness of the chops and personal preference.
Divide the chops among warmed individual plates, placing 2 chops on each plate. Garnish with parsley sprigs and serve immediately.