2 Racks of French cut Lamb Chops
1 Cup Graney Dijon Mustard
Salt, Pepper and granulate garlic
Fresh chopped Rosemary
Place Lamb rack on cutting board and butterfly between bones not cutting all the way thru. Season with mustard and seasonings and place into baking dish and tie ends together with butcher twine. Bake at 400 degrees for 20 minutes to have a medium rare chop. To make sauce use 3 cups of beef stock and add 1 cup mint jelly, bring to a boil and add slurry mix to bring to a medium sauce and top over lamb. Serve with your favorite potatoes and vegetables.