Roasted Lamb Chops

Ingredients

• 3 tablespoons dijon mustard 
• 1 tablespoon chives fresh thinly sliced
• 2 tablespoons parsley fresh chopped
• 1 tablespoon rosemary fresh chopped
• 6 cloves garlic peeled smashed finely chopped
• 2 tablespoons honey 
• 1  juice of lemon 
• 4 servings kosher salt and cracked pepper black
• 2 pound lamb loins 
• 0.3 cup olive oil plus more for searing
• 0.3 cup panko breadcrumbs 
• 0.3 cup parmesan grated

Equipment

• bowl
• frying pan
• oven
• whisk
• kitchen thermometer
• aluminum foil
• measuring cup

Directions

1. Sprinkle the lamb with salt and pepper and place in a gallon-size zip-top bag.
2. Whisk 1/3 cup of the olive oil, the rosemary, smashed garlic, lemon juice and some salt and pepper together in a measuring cup.
3. Pour the marinade into the bag with the lamb.
4. Let sit at room temperature for at least 1 hour and up to 3 hours.
5. Preheat the oven to 400 degrees F. Line a heavy-duty sheet tray with foil.
6. Combine the mustard and honey together in a small bowl and set aside.
7. Add the panko, Parmesan, parsley, chives and the remaining 2 cloves garlic to a small bowl and toss together.
8. Drizzle with the remaining tablespoon of oil and mix together.
9. Heat a large heavy skillet over medium-high heat.
10. Add olive oil and once very hot, sear the lamb, 1 rack at a time, fat-side down first, about 3 minutes per side.
11. Remove from the skillet and place fat-side up on the prepared sheet tray.
12. Brush both racks with the honey mustard and apply each with the panko and herb mixture. Roast the lamb until an instant-read thermometer reads 140 degrees F, for medium, 20 to 25 minutes.
13. Let rest 15 minutes before carving into chops.