SPINACH Salad: Mix mustard and oil in large bowl. Add remaining ingredients; toss to coat.
MINT Pesto: Place garlic and nuts in food processor; pulse a few times. Add mint and basil; pulse a few more times. With motor running, slowly add the oil in a constant stream, processing until well blended. Scrape side of work bowl. Add cheese; pulse just until blended.
FOR each serving: Grill 2 lamb chops to desired doneness, brushing both sides of chops evenly with 2 tsp. mustard just before removing from grill.
PLACE chops on plate; top with 2 Tbsp. Mint Pesto. Serve with 1/2 cup Spinach Salad.