I have never  made lamb before. I decided to be brave and come up with a yummy recipe. I had to make sure it was going to be SPECTACULAR, because it would be the first time my husband and I ate it. I paired it with a yummy side dish of Brussels sprouts

Here’s what you’ll need:
1 rack of lamb (I got the seasoned one from Trader Joes in the freezer section.)
1 lemon
2 cloves of garlic (minced)
2 eggs
1 1/2 cups of hazelnut mealflour

{Brussels sprouts: 3 slices of organic turkey bacon, dash of lemon garlic FlavorGod seasoning, 2 tbsp. of water, 2 tbspn. organic butter.) Place all ingredients in a sauté pan with a tight lid. Cook on med-high heat for 20-25 minutes, or until soft yet, crispy brown.

Directions:
1. Thaw the rack of lamb. I put mine in a crock pot with some hot water, on high, with 3 garlic cloves.
2. Once the lamb is thawed, cut them into individual lamb chops.
3. Prepare the egg mixture, but squeezing one whole lemon into a bowl with two eggs and the minced garlic. Whisk it all together and add salt and pepper.
4. One at a time, soak each lamb chop in the egg mixture and then transfer to a separate bowl of hazelnut meal.
5. Place them in a pan on medium heat, with organic butter.

You can squeeze a bit more lemon over top of each one.