3-4 Tbsp. course –grained Dijon mustard

1/2 c. Italian seasoned bread crumbs
1/3 c. chopped hazelnuts
1/4 c. fresh parsley
1 Tbsp. fresh thyme
1/2 tsp. pepper

Depending on how many chops you are doing, you might need to double or triple the recipe. Spread rub evenly over lamb and bake or smoke until internal thermometer registers 150 degrees (medium-rare).