Rack of lamb (I serve four chops per person)
Salt & Pepper
1 1/2 cups Panko Bread Crumbs
Onions (diced, about 1/2 cup)
1 Clove Garlic minced
2 teaspoons Olive Oil
Preheat the oven to 400° F. Coat the lamb chops with olive oil, then salt and pepper generously. Sear the lamb chops in an ovenproof skillet, about three minutes per side. Once you have a good sear on both sides, remove and set aside. Heat 2 teaspoons of olive oil in the skillet and sauté the onions. Add the minced garlic and Panko bread crumbs. Toast until bread crumbs are browned. Remove the mixture and set aside to cool.
Coat the lamb chops with the Dijon mustard and cover with the toasted bread crumbs/onion/garlic mixture. Put the chops back into the ovenproof skillet and roast in the oven for about 10 minutes for medium rare. Transfer to a platter and let rest for five minutes. You can cut the chops in twos or individually depending on how you want to serve them. Be blessed and enjoy!