- 4 (3/4-inch-thick) lamb shoulder arm (round bone) chops, trimmed (2 lb total)
- 1/4 cup coarse-grain mustard
- Prepare grill for cooking or heat a well-seasoned ridged grill pan (preferably cast-iron) over moderately high heat until hot.
- Pat chops dry and season with salt and pepper. Grill until undersides are browned, about 3 minutes, then turn over and spread browned sides with mustard. Grill about 4 minutes more for medium-rare.