Balsamic glaze;

1-cup balsamic vinegar

4 cloves garlic rough chopped

1 sprig rosemary

3 tablespoons honey

4 tabelspoons butter

Place vinegar, garlic, rosemary in heavy bottom saucepan brings to a simmer and reduces by half.  About ten minutes.  Remove from heat and stir in honey and butter and reserve.

Stone Ground mustard sauce;

1-tablespoon butter

1/4 cup shallots finely minced

2 teaspoons fresh thyme leaves finely chopped

1 cup white wine

1/2 cup heavy cream

2 tablespoons stone ground mustard

Heat heavy bottom sauce pan over medium heat and add butter and shallots to pan and sweat till translucent add wine, and thyme and simmer for 5 mins.

Add veal stock bring to a simmer and reduce till sauce caots back of a soupspoon.

Stir in cream and mustard and bring back to a simmer remove from heat and reserve.

For the lamb chops:

8 - 2oz. lamb chops about  1 in. thick seasoned with salt and pepper

Heat large saute skillet over med. high heat for 7 minutes.  Pour in enough olive oil to just coat bottom of skillet.  Add lamb chops working in batches so as not to crowd the pan (about 3 to 4 at a time) suate on each side 2 minues for med. rare.  Allow chops to rest for 5 mins.

Arrange lamb chops on large serving platter and drizzle balsamic vinegar and mustard sauce over.  Garnish with fresh mint or chopped parsley.

Place 1/2 cup gingerbread cubes each in 12oz. Wine glasses then spoon about 1/4 of a cup of the lemon mousse covering bread the top with 2 tablespoons melba sauce continue layering till you are about a 1/4 inch from top of glass. Cover and refridgerate for at least 6 hours or overnight.