1 rack of lamb
Sea salt and pepper
2 tablespoons olive oil
1 clove garlic, mashed (use more if you wish)
¼ teaspoon chili flakes or 1/8 teaspoon chili powder
1 tablespoon fresh rosemary, finely chopped
1 or 2 tablespoons Dijon mustard
1 cup Panko, or enough to coat rack
Preheat oven to 425°F. Mix together salt, pepper, olive oil, garlic, chili and rosemary. Rub all over lamb. Place lamb to marinate in large Ziploc bag for at least 2 hours.
In a cast-iron skillet, sear lamb on both sides on high heat to brown. Brush seared lamb with mustard and sprinkle with Panko so that both sides are completely coated.
Transfer lamb back to skillet and bake until desired degree of doneness – approximately 20-30 minutes (internal temperature of 130°F) for medium rare.
Rest and slice into chops before serving.
Serve with oven-baked yams: Dice 2 yams into roughly 1-inch pieces. Place in oven-proof dish. Drizzle generously with 1-2 tablespoons olive oil, and sea salt and pepper. Toss to coat. Bake in 375°F oven for about 45 minutes until tender and slightly browned.