Mix the mustard and honey and rub it all over the chops. Boil the potatoes until tender, drain, cut up roughly, season, then add the oil, garlic and mint and mix.
Grill the chops for 3-4 minutes each side or until or cooked to your liking. Serve the lamb with the potatoes, topped with a spoonful of tzatziki, and sugar snaps or mangetout.
The timings above are for medium-done chops. Thicker ones might take a little longer to cook, but take care not to overcook the meat or the result will be dry and unappetising.
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