Served as main course. Non-vegetarian dish. Speciality: Easter Dinner Recipes

6 Lamb rib chops (about 1 lb total)

1/4 cup plain Breadcrumbs

1 Tablespoon Dijon Mustard

1/2 Tablespoon dried Rosemary

2 medium Cloves Garlic, crushed

Preheat oven to 450 degree F. Remove as much fat as possible from lamb. Expose bones by scraping away the fat; cut off top fat layer from the meat section, leaving a very thin layer covering the eye of the meat. Combine bread crumbs, mustard, rosemary and garlic, add a little salt and pepper. Cover a baking tray with foil and place lamb on tray. Reduce oven temperature to 400 degree F . Roast lamb for 15 minutes. Remove from oven and turn chops; spread bread mixture over meaty section. Return to oven and roast 5 minutes more for rare, 10 minutes for medium.

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