Preheat oven to 400 degrees.

Pat lamb chops dry with paper towel. Sprinkle both sides with salt & pepper.

In a small bowl, combine minced herbs, garlic, panko crumbs, olive oil, salt & pepper. Mix well to combine.

In a large oven proof skillet heat 1 Tbl. canola oil to medium-high. Once hot add lamb chops and sear for 2 minutes undisturbed. Turn chops over and remove from heat. Top each chop with about 1/4 cup of herbed crumb mixture, pressing it into chops.

Place skillet in oven and cook for 5-7 minutes or until chops are done to your liking.

In a heavy bottom pot, heat 1" of canola oil to 375 degrees.

Fry leeks in oil until golden brown 1-2 minutes. Remove and drain on paper towels. Season as soon as out of the oil.

To serve, drizzle plate with balsamic glaze. Top with lamb chop and side of crispy leeks.