Yield: 4 servings
In a small bowl, mash orange zest and thyme into a paste using the back of spoon. Stir in mustard and brown sugar. Let stand at room temperature for 1 hour.
Lightly brush one side of lamb chops with about 1/4 of the mustard mixture.
When fire is hot, lay chops on lightly oiled rack, mustard side down. Cover and grill 2 minutes.
Brush chops with 1/4 of the mustard mixture, turn, cover and grill another 2 minutes. Brush with mustard mixture and turn chops twice more; about 10 minutes for rare. Season with salt and pepper.
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