4 garlic cloves, crushed
1 (2 inch) piece ginger, peeled and coarsely chopped
2 tsp. fresh lime juice
2 tsp. white wine thyme vinegar
1/4 tsp. crushed red peppercorns
1/4 tsp. crushed green peppercorns
Pinch salt
1 c. (scant) extra-strong Dijon mustard
1 tsp. unrefined orange blossom honey
Salt and freshly ground pepper
16 New Zealand lamb chops or 8 sm. American chops (trimmed of all fat and gristle), frenched
6 to 8 slices whole wheat bread, toasted, mixed in blender and sieved
8 tbsp. (1 stick) butter, melted and clarified
1/3 c. chopped fresh parsley
1/3 c. chopped shallot

Combine garlic, ginger, lime juice, thyme, vinegar, peppercorns and salt in small saucepan and cook over medium-high heat until reduced by 1/2. Add mustard and honey and bring to boil, stirring constantly, until slightly reduced, about 5 to 8 minutes (mixture will be sticky). Strain through cheesecloth into jar with tight-fitting lid and seal tightly. Refrigerate until ready to use. (Can be prepared up to 6 weeks ahead).

Lightly sprinkle salt and pepper over both sides of lamb chops. Spread 1 1/2 to 2 teaspoons mustard mixture over all sides of each chop (if using American lamb, increase mustard to 2 to 3 teaspoons per chop). Dip all sides into bread crumbs, covering completely and patting gently so bread crumbs adhere. Heat 4 tablespoons butter in large skillet over medium-high heat until foam subsides. Add 1/2 of chops and brown on both sides (be careful not to burn; chops should be medium rare). Transfer to platter and keep warm. Repeat with remaining chops. Blend parsley and shallot, sprinkle lightly over top of each lamb chop and serve.

For white wine thyme vinegar, combine 1/4 cup white vinegar and 1 teaspoon dried thyme in small saucepan and bring to simmer over medium heat. Let simmer 5 minutes. Strain well before using.