Yield: 2 Servings

Adapted from many

• 1rack of lamb, frenched and halved
• 2TBS olive oil
• 2TBS butter
• 2tsp Dijon mustard
• 1cup panko bread crumbs
• parsley
• thyme

Preheat oven to 375°F.

Herb breadcrumbs: Mix parsley and thyme into panko and stir well.

In a large sauté pan with oil, over a medium high flame, sear the lamb, rendering out the fat cap and hard searing all sides. Baste with butter during second half of cooking.

Remove from pan and paint your lamb chops evenly with Dijon mustard. Roll chops in herb breadcrumbs until evenly coated.

Transfer to oven at 400°F and cook to desired temperature, 5 to 10 minutes. Allow chops to rest at least 5 minutes before slicing.