1. Trim racks of fat. Heat a skillet on medium heat and fry racks 3 minutes per side or until outside is golden. Cool.
2. Combine mustard, mint, oil and soy sauce. Spread over racks and marinate 30 minutes.
3. Preheat oven to 425 F. Place lamb fat side up in baking dish. Roast for 15 to 25 minutes (depending on thickness), or until pink inside Let lamb sit for 10
minutes while making gravy
4. Pour off all but 1 teaspoon. of fat. Add onions and sauté until softened. Pour in wine and bring to boil. Add broth and mint jelly. Bring to boil and cook for 2 minutes or until sauce has thickened slightly. Carve lamb into chops and serve with sauce