Dijon-Rosemary Lamb Chops


6 or 8 rib lamb chops, 1/2 inch thick

1/2 lemon

2 tbsp of rosemary olive oil

2 minced garlic cloves

1/4 tsp salt and pepper to taste

2 tbsp Dijon mustard

1/4 cup finely chopped parsley (optional)

1 cup Panko, dried breadcrumbs


  1. Preheat oven to 500 degrees

  2. Rub lamb chops with lemon on both sides evenly

  3. In a small bowl combine garlic, salt, pepper, mustard, breadcrumbs, olive oil and parsley

  4. Dip and evenly spread lamb chops into the mixture and place on a rake over a baking sheet

  5. Bake lamb chops for 3 minutes at 500 degrees. After the 3 minutes is up turn off the oven but do not open the door. Leave to heat and cook for 30 minutes. The pork chops should be slightly pink and succulent.