1/2 pound bone-in rib or shoulder lamp chops (not loin chops)
Preheat Hamilton Beach electric grill on sear for 10 minutes.
Grill lamb chops for 3 to 4 minutes on one side, then turn and grill another couple of minutes until temperature reaches 138 to 140 degrees.
Beat an egg.
Pour into pie plate.
Dip lamp in egg, coating on all sides.
Next dip in the lamp in a mixture of Panko bread crumbs and a little garlic and onion salt.
Add 1 tablespoon of butter and 1 tablespoon of olive oil to a large skillet.
Add the lamp chops and fry on medium heat for about 6 minutes.
Then turn and fry on the other side for another 6 minutes or until the temperature reaches 138 to 140 degrees.