INGREDIENTS

•     ( Prep: 10 minutes, Cook: 12-15 minutes )

4 lamb rib chops (about 1 inch thick)
1 tbsp Dangold Roasted Garlic Rosemary & Sea Salt
1 tbsp olive oil
1 tsp Dijon mustard
1 tsp fresh parsley, finely chopped (optional garnish)
Freshly ground black pepper, to taste
Lemon wedges, for serving

DIRECTIONS

1. Preheat the oven to 400°F (200°C). Line a small baking sheet with foil or parchment paper.
2. Pat the lamb chops dry with a paper towel and lay them on a clean surface.
3. Rub each chop lightly with Dijon mustard to help the seasoning stick.
4. Sprinkle Dangold Roasted Garlic Rosemary & Sea Salt evenly over both sides of each chop, pressing gently to form a crust.
5. Add freshly ground black pepper to taste.
6. Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, sear the lamb chops for about 2–3 minutes per side until golden brown.
7. Transfer skillet to the oven and roast for 6–8 minutes for medium-rare, or longer if you prefer them more well-done.
8. Let the lamb chops rest for 5 minutes before serving.
9. Garnish with parsley and serve with lemon wedges.