Herb-Crusted Lamb Chops

For bread crumbs: Preheat oven to 325°. In very large bowl, combine bread cubes, butter, granulated garlic, rosemary, and marjoram. Toss to coat. Arrange in a single layer on a large baking sheet. Bake for 20 minutes or until dried and crisp, stirring every 5 minutes. Let cool.

Place bread cubes in a food processor. Cover and process into fine crumbs. Transfer to a shallow dish; set aside.

For chops: Increase oven temperature to 350°. Season lamb chops with salt and pepper. Using a spoon, coat all sides of the chops with the mustard. Dip chops in bread crumbs to coat. Shake off excess crumbs.

In a very large nonstick skillet, heat half the oil over medium-high heat. Add half the lamb chops. Cook 1 to 2 minutes per side or until golden brown. Transfer to a shallow baking pan. Repeat with remaining oil and chops, lowering heat to medium if chops are browning too quickly. Bake chops about 15 minutes or until desired doneness (140° for medium). Let stand for 5 minutes before serving.