Lamb Chops with Lemon-Thyme-Mustard Butter

Lamb Chops with Lemon-Thyme-Mustard Butter

2 tablespoons unsalted butter, softened

3/4 teaspoon whole grain Dijon mustard

1 teaspoon fresh thyme leaves, chopped

1/2 teaspoon finely grated lemon zest
1 pinch kosher salt
1 pinch freshly ground black pepper
4 lamb loin chops (1 1/2 to 2" thick)

In a small bowl, mash together the butter, mustard, thyme, zest, salt and pepper until well combined. Refrigerate until ready to use.
Season chops with salt and pepper; grill over a medium-hot fire until medium rare to medium.
Transfer chops to serving plates and top each chop with a dollop of the herb butter. Serve hot.