Lamb Chops My Way (Parmesan Herb Crusted)

• 1/4 cup finely chopped flat leaf parsley
• 1/4 cup finely chopped of fresh mint
• 1/2 cup fresh breadcrumb
• 1/2 cup freshly grated parmesan cheese
• 8 lamb rib chops (cut from a rack of lamb, cutting between the rack bones)
• 1/2 teaspoon salt
• 1 pinch fresh ground black pepper
• 2 large eggs, beaten
• 3 tablespoons olive oil
• 4 sprigs mint (to garnish)

1. Heat oven to 450*F. In a medium bowl combine the fresh herbs and set aside. In another bowl combine the bread crumbs and cheese and set aside. Place the beaten eggs in a third bowl.
2. Season the chops on each side with the salt and pepper. Press the fresh herbs into each side of the chops, covering completely. Dip chops into the beaten egg and then into the bread crumb mixture, coating them well.
3. In a large nonstick skillet with a heat resistant handle, heat olive oil over medium high heat. Add chops and cook until lightly browned, about 2 minutes on each side. Carefully turn the chops and brown the edges, about 30 seconds. Transfer the skillet to the oven and finish cooking the chops until medium rare, about 2 minutes.
4. Serve immediately to 4 very lucky people!

flat leaf parsley, mint, fresh breadcrumb, freshly grated parmesan cheese, chops, salt, fresh ground black pepper, eggs, olive oil, mint

Taken from www.food.com/recipe/lamb-chops-my-way-parmesan-herb-crusted-133307 (may not work)