I’ve only had lamb prepared two ways – grilled or roasted. I’ve never pan fried it. I’m not a big fan of pan frying in general, but Lamb Chops with Mustard Herb Crust (Nov Everyday Food) proved me wrong. This was a very quick (albeit expensive) weeknight meal. I spent $30 on enough lamb for the four of us. Eek. You brush the lamb with dijon mustard that’s been mixed with garlic, then bread it with breadcrumbs, rosemary, Italian herbs and Parmesan cheese. Pan fry it and that’s it. Wow. So simple, yet so flavorful. I would skip the cheese since I don’t think it really added anything. And I think I might whip up a quick little pan sauce to go with it next time. But this was a real winner! The lamb was tender and I could carefully monitor the doneness. The breadcrumbs stuck and the mustard and herbs gave it a really nice taste. They were crunchy on the outside and beautifully done on the inside.