Season the chops with salt and pepper and place them in a ziplock bag along with the entire bottle of Coleman’s Mustard.

Rub the chops to ensure they are evenly coated. Refrigerate for at least 2 hours but preferably overnight.

Bring the chops to room temperature.

Heat the grill to medium-high heat. Remove the lamb from the marinade and grill for 4 to 5 minutes on each side.

Remove and cover tightly with foil. Allow them to rest for 10 minutes. Serve alongside some sweet potatoes, corn, or a salad

SERVES 6