Trim excess fat from lamb chops. Rub both sides of chops with lemon halves; sprinkle lightly with garlic powder and epper.Combine parsley, mustard, and bran; mix well, and press on all sides of chops.Preheat oven to
500°. Place chops in a 9 x 13 x 2-inch baking pan sprayed with cooking spray, or use nonstick foil to line pan. Bake lamb chops, uncovered, at 500° for 4 minutes. Reduce heat to 350°, and bake chops an additional 15 minutes or to desired doneness.
Serves 4 to 6.