|2 pounds (900g), 8||bone-in loin lamb chops, about 1¼ inches thick|
|¼ cup (56g)||Plugrá® Premium Butter, salted, very soft|
|1 tsp.||Dijon mustard|
|1½ tsp. (1g)||chopped fresh rosemary|
|2 (6g)||garlic cloves, finely chopped|
|½ cup (30g)||panko breadcrumbs|
Preheat oven to 400°F. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
Season the lamb with salt and pepper.
Combine butter, mustard, rosemary, and garlic in a medium bowl until well blended. Stir in the panko.
Top each lamb chop with a tablespoon of the panko mixture and place on the baking sheet.
Roast for 10 to 15 minutes for medium-rare, until edges and top of chops start to turn golden brown. Remove from oven, cover and let sit for 2-3 minutes before serving.