Directions:

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.

Preheat grill.

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.