Parmesan-crusted lamb chops with tomato salad

Ingredients

1 clove	Garlic
¼ cup	Olive oil, plus 2 tbsp extra
12 slices	Baguettes
8	Lamb chops, approx, 145g each (Main)
1 Tbsp	English mustard
1 cup	Parmesan cheese, grated
1 to taste	Salt & freshly ground pepper
3	Vine-ripened tomatoes, sliced
250 g	Yellow tomatoes, halved
¼ cup	Basil leaves
1 to drizzle	Lemon-infused olive oil

Directions

1. Preheat oven to 200ºC. Combine the oil and garlic and brush on bread slices.
2. Place on a baking tray and bake for 3-4 minutes or until golden.
3. Place the lamb, mustard, half the extra oil, salt and pepper in a bowl and toss to coat.
4. Heat remaining oil in a non-stick frying pan over medium heat.
5. Press lamb into the cheese to coat and cook for 3-4 minutes each side or until cheese is golden and the lamb is cooked through.
6. Arrange tomato, basil and bread on plates with the lamb. Drizzle with lemon oil to serve.