Lamb Chops

4 rib rack of Baby Lamb Chop (Frenched, i.e., bone is cleaned to create a “handle”)

2 tablespoons of Olive oil

2 tablespoons of fresh rosemary, minced

2 Garlic cloves, minced

½ cup of Italian Season Bread Crumbs

1 tablespoon of salt

1 tablespoon of pepper

Preheat oven to 350. Combine breadcrumbs, rosemary and garlic on a large plate and set aside. Season lamb chop with salt and pepper and then coat with 1 tablespoon of olive oil, making sure all parts has some oil on it. Dredge chops in coat with the bread crump mix. Heat remaining olive oil in a nonstick skillet. Sear chops on all sides for 1 minute each. Put on a baking rack and place in preheated oven for 10-15 minutes, for a rare to medium temperature. Remove from the oven and let meat rest for about 5 -10 minutes before cutting it into individual chops. Serve with mustard and caper vinaigrette and scalloped potatoes with chives for a tasty treat that you will definitely want to thank God for!

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