Haven't done the lamb chops before, but these guys (shoot! Can't figure how to post picture from my phone!) appear to be about an inch and a half. I put some salt and pepper and a blend of seasons I bought in France; oregano, rosemary, salt etc.
Planning on 400 degrees for the egg and am thinking 15-20 minutes should do it. I plan to pull around 130 and hope the rest up to 135-140.
Does this sound good? Any better ideas?