Rosemary-Rubbed Lamb Chops Recipe

With a sharp knife, cut each rack of lamb into individual chops. In a small bowl, combine the remaining ingredients. Rub over both sides of chops; place on a rack in a shallow roasting pan. Cover and refrigerate for 2 hours. Bake, uncovered, at 400 ° for 14-16 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 °; medium, 160 °; well-done, 170 °).