Roasted Lamb Chops

• Two 1-pound racks lamb, frenched
• Kosher salt and cracked black pepper
• 1/3 cup plus 1 tablespoon olive oil, plus more for searing
• 1 tablespoon chopped fresh rosemary
• 6 cloves garlic, 4 peeled and smashed, 2 finely chopped
• Juice of 1 lemon
• 3 tablespoons Dijon mustard
• 2 tablespoons honey
• 1/3 cup panko breadcrumbs
• 1/3 cup grated Parmesan
• 2 tablespoons chopped fresh parsley
• 1 tablespoon thinly sliced fresh chives

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.
13. Roast the lamb until an instant-read thermometer reads 140 degrees F, for medium, 20 to 25 minutes.
14. Let rest 15 minutes before carving into chops.
15. Cook's Note: If marinating the lamb for 3 hours, place in the refrigerator.
16. Let it come back up to room temperature 30 minutes before cooking.

kosher salt, olive oil, rosemary, garlic, lemon, mustard, honey, breadcrumbs, parmesan, parsley, chives

Taken from www.foodnetwork.com/recipes/patrick-and-gina-neely/roasted-lamb-chops-recipe.html (may not work)