To make Greek Crust:Mix together all ingredients. Store in refrigerator until needed; use within 12 hours. (Yield: 2 1/2 cups)
Season rib lamb chops with salt and pepper, then coat with flour, beaten egg and Greek Crust. Pan-fry in hot oil to sear both sides; finish in moderate oven. Serve with mashed, baked or scalloped potatoes.