He took two racks of lamb for the four us and and cut them into chops and frenched the legs. They were grilled over gas and glazed with a fantastic tasting sauce. Strangely enough, I have never thought of making chops out of a rack of lamb.
Just a short time on each side on the hot grill and then brushed with the glaze and again just a short time on each side. This was absolutely delicious and we will make this again and again.
Glaze for the Lollipop Lamb
For one rack of lamb, this is an estimate of the glaze
1/8 cup honey (if using agave, use a bit less since it is sweeter)
1/8 cup Dijon mustard
2 Tablespoons chopped fresh mint
1 Tablespoon horseradish
Salt and Pepper