Spring Lamb Chops

Step 1 -Preheat the oven to 325 degrees F.

Step 2 -Line an 18x26-inch baking sheet with parchment paper and lightly coat a 9x13-inch baking dish with nonstick cooking spray.

Step 3 -In a large bowl, add the bread cubes, the melted butter, the granulated garlic, the rosemary, and the marjoram and toss to coat.

Step 4 -Add the seasoned bread cubes to the prepared baking sheet in a single layer and bake, stirring every 5 minutes, until they are dried and crisp, about 20 minutes.

Step 5 -Transfer the baking sheet to a wire rack and let the bread cubes cool.

Step 6 -In a food processor, add the cooled bread cubes and process until they are fine crumbs. Pour them into a shallow dish.

Step 7 -Increase the oven temperature to 350 degrees F.

Step 8 -Season both sides of the lamb chops with the salt and the black pepper.

Step 9 -Use a spoon to coat all sides of the seasoned lamb chops with the mustard, then dip them into the breadcrumb mixture, shaking off any of the excess crumbs.

Step 10 -In a large nonstick skillet over medium-high heat, add 1/2 of the grapeseed oil.

Step 11 -Add 1/2 of the coated lamb chops to the heated oil and cook until they are golden-brown, about 1-2 minutes per side.

Step 12 -Transfer the browned lamb chops to the prepared baking dish and repeat the cooking process with the remaining grapeseed oil and the remaining lamb chops. Reduce the heat, as needed, to prevent them from burning or browning too quickly.

Step 13 -Bake the lamb chops until they reach an internal temperature of 145 degrees F, about 15 minutes.

Step 14 -Transfer the baking dish to a wire rack and let the lamb chops stand, about 5 minutes.

Step 15 -Serve the lamb chops with the asparagus.