PREPARATION:

1. Place lamb in large resealable food storage bag. Combine wine, 1/2 cup mint and garlic in small bowl. Pour over lamb chops. Seal bag tightly; turn to coat. Marinate in refrigerator at least 2 hours or up to 4 hours, turning occasionally.
2. Prepare grill. Drain lamb, discarding marinade. Pat lamb dry with paper towels. Place lamb in shallow glass dish or on cutting board. Combine mustard and 2 tablespoons mint in small bowl; spread over meaty side of lamb. Pat bread crumbs evenly over mustard mixture. Place lamb, crumb side down, on grid. Grill, covered, over medium coals 10 minutes. Carefully turn; continue to grill, covered, 20 to 22 minutes for medium or to desired doneness. Place lamb on carving board. Slice between ribs into individual chops.