Crusted Lamb chops
Lamb chops have a lot of sweetness and fat. This means that flavours that cut through that, work best.
I have found that by making my own bread crumbs, with harissa, lemon thyme, parsley & garlic, I can have the bread crumbs take on a reddish color from the harissa, and speckled with green from the herbs. The heat from the harissa, and citrus from the herbs works well with the lamb cutlet.