How to make
Spread the lamb chops well with olive oil and season them with salt and black pepper.
Arrange them in a single layer onto baking paper. The roasting depends on the thickness.
Roast them in a heated oven at 180°C for about 15 minutes.
Meanwhile, finely chop the herbs. Pour them into a bowl. Add 2 tbsp. olive oil, 3 tbsp. mustard and grated lemon peel. Mix well.
After 15 minutes of roasting, spread with the mustard and herb mixture.
Roast for another 15 minutes. My lamb chops were double-cut, so I doubled the roasting time.
For thinner lamb chops, the time is reduced. Serve them with kachamak or a side dish of your choice.
The lamb chops with mustard and herbs are very tasty.
