Crispy Parmesan Crusted Lamb Chops Recipe (Print Version)

Make tender, flavorful Parmesan Crusted Lamb Chops for a memorable meal. My easy recipe brings restaurant quality to your kitchen, with a golden crust.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 27 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Mediterranean
Dietary: Contains Dairy, Meat

# Ingredients:

→ Lamb & Dairy Base

01 - 4 (1-inch thick) lamb loin chops or rib chops
02 - 1/2 cup freshly grated Parmesan cheese

→ Flavorful Crust

03 - 1/2 cup panko breadcrumbs
04 - 1 tablespoon fresh rosemary, finely chopped
05 - 1 tablespoon fresh thyme, finely chopped
06 - 1 teaspoon garlic powder

→ Aromatics & Seasonings

07 - 2 tablespoons Dijon mustard
08 - Salt to taste
09 - Freshly ground black pepper to taste

→ Cooking Essentials

10 - 2 tablespoons olive oil

# Instructions:

01 - First things first, get those lamb chops ready, hon! Pat them *super* dry with paper towels – this is critical for a good sear and for the crust to stick, trust me, I learned that the hard way. Season them generously with salt and pepper. In one shallow dish, whisk your Dijon mustard. In another, combine the panko breadcrumbs, grated Parmesan, chopped rosemary, thyme, and garlic powder. Give it a good mix; you want all those flavors distributed evenly. It'll smell amazing, honestly, like a fancy herb garden!
02 - Now for the fun part! Take each lamb chop and brush a thin, even layer of Dijon mustard all over both sides. Don't go too thick, or it'll get messy. Then, dredge the mustard-coated chop into your breadcrumb mixture, pressing gently to make sure that glorious Parmesan crust adheres well. You want a nice, even coating. I always end up with crumbs on my fingers and a little mess on the counter, but that's just part of the kitchen chaos, right? It's okay!
03 - Heat a heavy-bottomed skillet (cast iron is my fave!) over medium-high heat with a good glug of olive oil. You want it shimmering, but not smoking. Carefully place your crusted lamb chops in the hot pan, making sure not to overcrowd it. Work in batches if you need to, because overcrowding means steaming, not searing, and we want that beautiful golden-brown crust! You’ll hear that satisfying sizzle, and honestly, the smell is just divine.
04 - Let the chops sear for about 3-4 minutes on the first side until you see a gorgeous, crispy, golden-brown crust. Gently flip them over and sear for another 3-4 minutes on the second side. The smell of the toasted Parmesan and herbs fills the kitchen, and it’s honestly one of my favorite parts of making these Parmesan Crusted Lamb Chops. If the crust starts to brown too quickly, just slightly reduce your heat.
05 - Once your lamb chops have a beautiful crust on both sides and are cooked to your desired doneness (I like mine medium-rare, about 130-135°F internal temperature), remove them from the pan. Transfer them to a cutting board and tent loosely with foil. This part is crucial, hon! Let them rest for at least 5-10 minutes. This allows the juices to redistribute, ensuring every bite of your Parmesan Crusted Lamb Chops is tender and incredibly juicy. I always want to dig in immediately, but patience is a virtue here!
06 - After the rest, your Parmesan Crusted Lamb Chops are ready to be devoured! The crust should be perfectly golden and crunchy, and the lamb inside, oh, so tender. I usually give them a final sprinkle of fresh parsley for a pop of color and a squeeze of lemon. They look so impressive, honestly, and taste even better. Get ready for some serious yum, because these are always a hit in my kitchen!

# Notes:

01 - Don't overcrowd your pan, seriously. It drops the temp and you get steamed lamb, not seared. I learned that the hard way with soggy chops.
02 - You can bread the chops a few hours ahead and keep them chilled. Just bring them to room temp before cooking for even results.
03 - Tried panko instead of regular breadcrumbs once for extra crunch, and honestly, it was a fantastic twist! Give it a go if you like extra texture.
04 - A sprinkle of fresh parsley and a lemon wedge makes these Parmesan Crusted Lamb Chops look so vibrant and taste even better. That little bit of acid just brightens everything up.

# Equipment Needed:

01 - Heavy-bottomed skillet (cast iron recommended)
02 - shallow dishes for breading
03 - meat thermometer (optional)

# Nutrition (Per Serving):

Calories: 450
Total Fat: 30g
Total Carbohydrate: 15g
Protein: 35g

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