8 lamb chops, (about 2-1/2 pounds) Frenched, and fat trimmed
1 tsp fresh thyme, chopped
1 tbsp fresh parsley, chopped
1/2 tbsp fresh chives, chopped
1/2 cup fresh white bread crumbs
1 tbsp Dijon mustard

Lamb Rack Chop

1. To "French" lamb chops, expose bone from meat-about 1" from thin end.
2. Scrape meat off of bone, leaving bone clean and exposed.
3. Combine seasonings and rub on lamb.
4. Place rack on pan, fat side up. Bake in 325 degrees F oven to desired degree of doneness.
5. Slice each chop between bone and serve with mint jelly.