2Mix lemon pepper with garlic salt in a ziplock baggie (gallon size)
3Place 1 chop at a time in the bag and shake until coated with seasonings. Do this until all 6 lambchops are covered. If you need to add some more garlic salt and lemon pepper to the bag, be sure you keep them in equal amounts.
4Place coated lamb chops on a cookie sheet rubbed with olive oil. Arrange with some room between each chop.
5Bake at 425 for approximately 40 min. for thick chops.
6Remove from oven and serve. Recommended - mint jelly or mint sauce (see my recipe for this)to go with lamb.