In a medium bowl, whisk together all the ingredients.
Place the lamb chops in the marinade to fully coat. (I put the marinade and chops in a Ziploc bag to get maximum coverage).
Please in refrigerator to marinade for about 4 hours.
In a small bowl, mix the mustard together with the lemon juice, honey, vinegar salt and pepper.
Drizzle in the olive oil while mixing to combine.
Taste for acidity. It is supposed to be acidic so taste it and adjust acidity with more malt vinegar if needed.
Preheat oven to 350 degrees.
Heat an oiled cast iron pan over medium high heat for 3-4 minutes.
Place the chops evenly in the pan to sear on one side for about 2-3 minutes.
Flip the chops and sear the other side for about 2-3 minutes.
Place pan in oven and cook until meat temperature reaches 135-140 degrees – about 4 minutes.
Remove pan from oven and let stand for 2-3 minutes before plating.
Place 2-3 chops per plate and drizzle with vinaigrette.
Serve with Roasted Potatoes and Creamed Spinach.
Chef Chris notes:
Need to cook by temperature, which goes for all proteins. I would shoot for an internal temperature of 135 degrees. Remember that the chops will “carry-over cook,” which means they will continue to cook after they are pulled from the oven. 130 degrees is rare. 135 to 140 degrees would be in the medium rare zone. If pulled at 135 degrees, it should carry over 5-7 degrees and you would end up with a nice medium rare. I would check after 3-4 minutes and recheck after that. They are small, so I don’t see them taking too long to cook through.