Lamb shoulder - 3  , about 1/2 inch thick (or leg chops (3/4 to 1 pound))
Water - 1⁄2 Cup (8 tbs) 
Cornstarch - 1 Tablespoon 
Soy sauce - 1 Teaspoon 
Sugar - 1⁄2 Teaspoon 
Salt - 1⁄4 Teaspoon 
Dried basil leaves - 1⁄4 Teaspoon 
Dry mustard - 1⁄8 Teaspoon 

Cover and microwave lamb chops in square baking dish, 8x8x2 inches, 3 minutes; turn chops.
Cover and microwave until no longer pink, 2 to 2 1/2 minutes.
Mix remaining in gredients; pour over chops.
Cover and micro wave 5 minutes.
Let stand 5 minutes; turn and rearrange chops.
Cover and microwave until tender, 5 to 8 minutes.