Ingredients

• 2 eggs beaten

• 2 tbsp herby steak rub

• ½ cup panko crumbs

• 2 tbsp flour

• Dry brined lamb chops

Directions

1. Remove dry brined lamb chops from refrigerator and set on counter for 30-45 minutes. Heat your skillet over medium heat. Also preheat oven to 350°.

2. Combine dry ingredients on a flat plate. Have beaten eggs in a separate bowl. Using the wet hand - dry hand principle, coat chops with egg wash and then breading.

3. Use beef tallow or butter to fry chops to seal crust. When crust is golden brown, place on a rack and cook in oven for another 15 minutes.

4. Remove and check temp for medium rare(130°). Serve with basil pesto rice and caramelized carrots

For basil pesto rice, make your plain white rice as usual. When rice is ready, pour enough pesto to get the flavor and color you like. Reference the pesto recipe here.