Rack of Lamb Chops

• 2 3/4-inch thick (6-ounce) shoulder blade lamb chops, well trimmed
• 4 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 2 large garlic cloves, minced
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon dried thyme, crumbled
• 1 1/2 cups fresh French breadcrumbs (about 1 1/2 ounces)

1. Position rack in center of oven and preheat to 375F.
2. Brush both sides of chops with 2 tablespoons mustard, divided evenly.
3. Arrange chops on rack.
4. Place rack with chops on baking sheet.
5. Bake 20 minutes.
6. Meanwhile, heat olive oil in heavy medium skillet over medium heat.
7. Add garlic and saute until fragrant, about 3 minutes.
8. Using back of fork, add remaining 2 tablespoons mustard, lemon juice and thyme and stir until blended.
9. Add breadcrumbs and stir until crumb mixture begins to dry and crisp, approximately 5 minutes.
10. Season crumb mixture with salt and pepper.
11. Remove chops from oven.
12. Press half of crumb mixture firmly onto each chop.
13. Bake until crumbs are brown and chops are cooked through and tender, approximately 20 minutes longer.

lamb chops, mustard, olive oil, garlic, lemon juice, thyme, breadcrumbs

Taken from www.epicurious.com/recipes/food/views/rack-of-lamb-chops-190 (may not work)