Ingredients:

8 Lamb rib or loin chops, cut 1 inch thick
1/4 Cup stone-ground mustard
1/3 Cup thinly sliced green onions
2 TBSP dry white wine
1 TBSP balsamic  vinegar or rice vinegar
4 Cloves garlic, minced
1 TSP snipped fresh rosemary
1 TSP honey

Directions:

1. Trim fat from chops. In a small bowl stir together mustard, green onions, wine, vinegar, garlic, rosemary, honey, 1/2 teaspoon salt, and 1/2 teaspoon  black pepper. Spread mixture evenly over both sides of chops. Place chops on a large plate and cover loosely with plastic wrap. Chill for 2 to 3 hours.

2. For a charcoal grill, grill chops on the rack if an uncovered grill directly over medium coals until desired doneness, turning once halfway through grilling. Allow 12 to 14 minutes for medium rare (145F)  and  15 to 17 minutes for medium doneness ( 160F). ( For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover; grill as above.)