Roasted Lamb chops

This is so good and a total keeper! This is a recipe from Food Network/The Neelys. I tweaked the timing because I've made it many times and always have to add extra time so it's cooked to preferred temperature.

Rack of lamb, frenched

Salt and pepper  

2 T plus 2 t olive oil (half of 1/3 C), 1/2 T olive oil and more for searing 

3 cloves garlic, 2 peeled and smashed, 1 large one finely chopped

Juice of half a lemon 

1/4 C panko breadcrumbs 

1/4 C grated parmesan 

1. Sprinkle lamb with salt and pepper. Place in a zip lock bag. 

2. Whisk together olive oil, smashed garlic, lemon, and a little salt and pepper in a bowl. Pour into zip lock bag. Let sit til room temperature about 1 hour. 

3. Preheat oven to 425 degrees and line a baking sheet with foil. 

4. Combine panko crumbs, parmesan and minced garlic in a bowl. Stir in 1/2 T olive oil and mix together. 

5. In a cast iron, heat olive oil and sear the lamb about three minutes on each side. Remove from skillet and place fat side up on baking sheet. 

6. Rub panko mix on the lamb. Roast the lamb until 140 degrees. It usually takes me 35-40 minutes but the original recipe says 25 min. Let rest 15 minutes before cutting.