Grilled Lamb Shoulder with Sweet Orange Mustard Glaze
1 pound lamb shoulder chops
2/3 cup Dijon mustard
3 tablespoons minced orange zest
3 tablespoons fresh thyme leaves
4 teaspoons packed light brown sugar
Kosher salt and pepper, to taste
Trim excess fat from lamb chops. Zest the orange. Mix orange zest and thyme into a paste. Add mustard, brown sugar and orange juice. Mix together. Preheat grill. Brush about half of the mixture onto each side of the chops and place on a very hot grill for about 2 minutes per side. Turn and brush the other half of the mixture onto the chops. Continue until done. Season with salt and pepper and serve.