Double Lamb Chops with Rosemary and Dijon Mustard

I made this for dinner the other night and my husband told me it was better than any lamb he had ever had in a restaurant. We have eaten at some pretty wonderful restaurants, so I took that as a huge compliment. The double chops are brilliant because you get a crispy outside but a rare and succulent inside. You can play around with the marinade as well – add lemon zest or capers for some zing, or the honey or jam for sweetness. I like to sear the lamb in an oven proof dish on the stove and then transfer the whole thing to the oven to finish off the cooking process.

2 rack of lamb cut into double chops and frenched (ask your butcher to do this) - this works out to be about 6 double chops

3 tbspn finely chopped rosemary

3 tbspn olive oil

1 tbspn soy

1 tbspn Dijon mustard

1 tbspn honey or plum jam (optional)

Preheat the oven to 200 degrees. Mix all the marinade ingredients together. Using a teaspoon, rub some marinade on the meaty part of the lamb, and place lamb and any left over marinade in a snap lock bag. Allow to marinate for at least an hour if you have time and up to overnight. Make sure the meat is at room temperature before you start cooking. Heat a non stick pan/griddle or the bbq to high heat. Sear the lamb on each side and on the top for a minute or two or until browned and starting to crisp. Transfer to an oven dish and bake for 7 minutes for medium rare.