Grilled Garlic and Rosemary Lamb Loin Chops

Whisk olive oil vinegar rosemary lemon juice garlic mustard and salt together in a large glass or ceramic bowl. Add chops and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours or overnight.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Remove chops from the marinade and shake off excess. Discard the remaining marinade.

Grill chops until an instant-read thermometer inserted into the center reads at least 135 degrees F (57 degrees C) 5 to 7 minutes per side.