Dredge both sides of each lamb chop in the flour, shaking off any excess, then in the slimming world trifle with quark, and then in the pretzel crumbs, pressing them in to adhere.
Place onto the prepared rack.
Heat a thin layer of canola oil in large slimming world trifle with quark skillet over medium heat. Add the lamb chops, a few at a time, trying not to crowd the pan, and sear. When the crumbs are golden brown about one to two minutes, use tongs to turn each lamb chop and cook for an additional one to two minutes, until the crumbs are golden.
Return the lamb to the cooling rack and continue until all are done, wiping out the pan between batches and adding more oil as needed.
I was happy I chose this to make for our New dinner and it will definitely be repeated when we have lamb from now on. I buried the recipe using a portion of fresh lamb leg. I wish I had located the marinade as it is simply delicious drizzled over. Freed this with Delicata squash and swiss chard.
Place the pan with rack of lamb chops into the oven and cook the lamb for 10 minutes. The middle of the lamb chops should still be pink. Meanwhile, in a small pot over medium heat, whisk the wine, soymilk, mustard, remaining quarter teaspoon rosemary, salt, and dill.
Cook for one minute until heated through.
Serve the lamb chops with the mustard sauce.