Name: Lamb with vinaigrette sauce
Yield: 4 servings
Cuisine: Boil
Ingredients: 4.00 lamb chops fat removed; 4.00 ml mustard powder; black pepper freshly ground; 2.00 garlic cloves, crushed; 30.00 ml fresh rosemary chopped; 5.00 ml wholegrain mustard; 4.00 ml brown sugar; 65.00 ml vinegar balsamic or red wine; salt and freshly ground black pepper to taste

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Ingredients (9)

4.00	lamb chops — fat removed
4.00 ml	mustard — powder
	black pepper — freshly ground

VINAIGRETTE SAUCE

2.00	garlic — cloves, crushed
30.00 ml	fresh rosemary — chopped
5.00 ml	wholegrain mustard
4.00 ml	brown sugar
65.00 ml	vinegar — balsamic or red wine
	salt and freshly ground black pepper — to taste

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Method:

Preheat the grill.
Season the chops with mustard powder and pepper. Placed in a greased casserole dish and grill until cooked.
To make the sauce, place all the ingredients in a small saucepan, bring to the boil and simmer for two minutes.
Spoon the sauce over the chops and serve.