2 Racks of lamb cut into chops (16 piece)
Salt and pepper
2 tablespoons rosemary, minced
4 cloves garlic, minced
2 cups Master Breadcrumbs
2 tablespoons grated parmesan cheese
1/2 cup Dijon mustard
Preheat oven to 450 degrees F.
Pour about 2 tablespoons of olive oil into a skillet and turn to medium-high heat. Sprinkle in 1 tablespoon of rosemary and 1 clove of chopped garlic.
Season each chop with salt and pepper. Sear chops in rosemary garlic oil for 1 to 2 minutes each side. Remove from skillet and let rest 5 minutes.
In a bowl, combine breadcrumbs, remaining rosemary and garlic, and 4 tablespoons olive oil.
Brush Dijon mustard over each chop and coat in breadcrumb mixture. Place on rack over baking sheet.
Bake in 450 degree F. oven for 10-15 minutes until medium - medium rare.