Morracan Style Lamb chops

2 1/2-inch-thick slices crustless French bread (each about
3×5 inches)
2 teaspoons minced garlic
2 teaspoons grated orange peel
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper ( I use NM chili powder)
1 1/2 teaspoons olive oil
6 3/4-inch-thick lamb rib chops

Preheat oven to 500F. Grind bread in processor to fine
crumbs. Add garlic, orange peel, cumin and cayenne pepper.
Drizzle in olive oil and blend until crumbs are evenly
moistened. Transfer crumb mixture to plate. Sprinkle lamb
chops with salt.( I use sea salt) Dip both sides of lamb chops into crumb
mixture, pressing all crumbs into lamb. Arrange lamb chops
on small baking sheet.

Bake lamb chops until crumb coating is golden and lamb is
cooked to desired doneness, about 12 minutes for
medium-rare. Serve immediately.