Mustard, sage and Gruyère crumbed lamb chops

Preheat the oven to 200°C. In a bowl, combine 80g dried breadcrumbs, 100g grated Gruyère, 30ml (2 tbsp) wholegrain mustard, 1 peeled and minced garlic clove, handful torn fresh sage leaves and 30ml (2 tbsp) chopped fresh rosemary. Season well to taste with salt and freshly ground black pepper. Arrange 8 lamb-rib chops on a roasting tray and drizzle with olive oil. Top each lamb chop with the breadcrumb mixture and roast in the oven for 15 minutes or until almost cooked through, but still slightly pink in the middle. Garnish the chops with fresh sage and serve with a side of wholegrain mustard and lemon wedges for squeezing.