I really love the sauce in this recipe. My only complaint is that the sauce wasn't thick enough to stick to the chop when I flipped them. However the taste is absolutely perfect (including the slightly caramelized sauce I was able to salvage from the bottom of the broiler pan) and the cooking times are also right on.

I made the following substitutions: gourmet honey mustard (with whole mustard seeds), 1/4 cup chopped cilantro and basil (I wanted a more intense herb flavor which I think goes with lamb really well), 1 green onion instead of shallot, and I was too hungry to spend time making garnish :) . High broil, 7-1/2 minutes on the first side, 6 minutes on the second side. My meat was cooked medium-well, which is how I like it.