Source: Chef Manfred Krug at the Chef’s Gallery

Ingredients:

Lamb chops loin or ribs or mixed
½ cup olive oil
2 cloves of garlic chopped fine
2 Tbsp chopped fresh rosemary
1 Tbsp fresh ground black pepper
Marinate lamb chops for an hour or overnight if time allows

To Prepare:

Remove lamb chops from marinade, blot dry and sear off in large sauté pan heated medium to high heat with a small amount of oil. Take care to keep the chops relatively rare. Hold the chops by the bones and turn as needed to brown uniformly.

Mie de Pain (breadcrumbs):

3 cup Panko style bread crumbs
1 Tbsp chopped garlic
½ cup chopped flat leaf parsley
¼ Fresh chopped rosemary
1 cup shredded Parmesan cheese
1 Tbsp Kosher salt
3-4 Tbsp of melted butter (to bind the Mie de Pain)

The bread crumb mixture should be just moist enough to hold together when pressed in the hand.
Press the mixture onto the lamb chops and lay on a roasting pan with a screen. Roast in hot oven 400 to 425 degrees. Cook approximately 12 to 15 minutes for a nice medium rare to medium done. Allow to relax about 5 minutes to reabsorb juices.

Chef’s note: “I view the ideal temperature to be between 130 to 136 degrees. This means the chops should be pulled out of the oven around 124 degrees and allowed to REST. Be careful not to overcook lamb. They will get tough and lose flavor. Enjoy!”