• ½ cup olive oil
• 3 cloves garlic, chopped
• 12 lamb chop loins, 1 inch thick
• 3 teaspoons Dad’s Own
• 3 tablespoons whole grain mustard
• 2 tablespoons white wine vinegar
• 2 tablespoons honey
• 1 tablespoon prepared horseradish
• ⅓ cup mint leaves

• Take lamb chops out of the refrigerator and allow them to come to room temperature, about 30 minutes.
• Heat olive oil and chopped garlic over medium low heat for about 5 minutes or until fragrant. Remove from heat and allow to cool.
• Add 2 teaspoons of Dad’s Own to the garlic oil and brush each side of the lamb chops. Place the lamb chops on a broiler pan and broil for 5-8 minutes on each side.
• Remove lamb chops from the oven and let rest with tented foil for 10 minutes.
• For the sauce, add the remaining Dad’s Own to the rest of the ingredients and mix in a food processor until the mint leaves are finely chopped.

Serving: Best served medium rare when internal temperature is 145 degrees*. The sauce can be served on the side as a condiment or drizzled over the top of the lamb chops. 

*For medium lamb chops, the internal temperature should be 160 degrees.