Place the garlic, thyme, oregano, mustard, 1 ½ tsp salt and 1 tsp of pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice and olive oil and combine.

Place the chops in a large ziplock bag. Pour the marinade over the chops and massage to coat. 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, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side.

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

SERVES 4-5