Lamb Chops Dijon
From The American Institute for Cancer Research

12 loin lamb chops (2-1/2 lbs.)
2 Tbs. Dijon mustard
1 tsp. dried rosemary
1/4 tsp. whole black peppercorns, crushed
Remove the excess fat from the lamb chops and arrange them in a single layer on a broiler pan. In a small bowl, combine the mustard, rosemary and peppercorns. Spread the mixture evenly over the meat.

Broil or grill the lamb chops 4 inches from the heat for 5 minutes. Turn and cook them for 4 to 6 minutes longer until medium-rare, or until desired degree of doneness.

Each of the six servings contains 203 calories and 9 grams of fat.