2 lean lamb chops
2 tbsp. English mustard
Brown sugar
4 oz. rice
1/2 onion
8 oz. chicken stock
1 oz. butter

Mustard Glazed lamb chops: Preheat broiler to maximum heat. Smear mustard on both sides of lamb chops and sprinkle on brown sugar. Broil on high for 5 minutes each side. Lower heat and continue cooking for a further 10 minutes until chops are tender.

Onion Rice: Saute onion in butter until soft and transparent. Pour in rice and stir to cover the rice with butter. Pour in chicken stock and bring to boil. Cover and simmer for 10-12 minutes.