Ivy's Lamb Chops

I've converted many friends and family with this recipe. Key thing is to use dijon mustard and rack of lamb - lamb from the rib. For the first time, I wouldn't make a meal out of this. Treat as an appetizer.

Ingredients

• 1 pack of rack of lamb. I usually buy from Albertson. They come cut or uncut. Price should be the same. But if it's cheaper uncut, just get that. Come home and slice in between each bone to make them into chops. Again, trim of some of the fat to reduce the possibility of gamey-ness. Measurement for marinade are approximate.
• 
  Dijon mustard. I like it country style with the mustard seeds still whole, but you can use the one's that has no seeds. Do not attempt with hamburger mustard.
  

Cooking Method

1. Make the marinade with 2.5 tablespoons mustard, 1/2 tablespoon soy sauce, (2-3 cloves) freshly minced garlic, 1/2 tablespoon honey, ginger juice, rice wine, and salt. Mix well together. Marinade should be thick. I usually like to mix in a herb, fresh or dried. This may be too chic-chic for kids. I would still give it a try with a pinch of dried oregano. Or throw in a sprig of fresh rosemary in the oven when cooking, that way you get the smell and a bit of flavor, without it being mixed in the meat.
2. Put lamb in marinade. You can do this overnight, which will give a really deep flavor. Or you can do it for 30 minutes, still really good, but not as intense. I would recommend the 30 minutes for the first time.
3. Now broil the lamp chops in your oven. Once brown on one side, then turn over to the over side. Depending on your oven and thickness of the chop, total time in the oven should be around 10 minutes. But check to make sure it doesn’t get overcooked or burn. Lamb chops taste better a little pink in the center.