Crispy Parmesan Crusted Lamb Chops with Herbs (Print Version)

Tender Parmesan Crusted Lamb Chops, pan-seared to crispy perfection. This easy recipe brings bistro flavors right to your home kitchen.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 10-15 Minutes minutes
Total Time: 25 minutes
Servings: 2-4 Servings
Difficulty: Intermediate
Cuisine: Mediterranean-inspired
Dietary: Contains dairy, can be gluten-free with GF panko

# Ingredients:

→ Tender Lamb & Base

01 - 4-6 Lamb Loin Chops (about 1-inch thick)
02 - 1 tbsp Olive Oil

→ Parmesan Crust Magic

03 - 1/2 cup Panko Breadcrumbs
04 - 1/4 cup Grated Parmesan Cheese
05 - 2 tbsp Fresh Parsley, chopped
06 - 1 tsp Garlic Powder
07 - 1/2 tsp Onion Powder
08 - 1/2 tsp Dried Oregano
09 - 1/4 tsp Freshly Ground Black Pepper
10 - Salt, to taste

→ Flavor Boosters

11 - 2 tbsp Dijon Mustard

→ Optional Sides & Garnish

12 - 2-3 sprigs Fresh Rosemary (optional)
13 - Lemon Wedges, for serving

# Instructions:

01 - First things first, get those lamb chops ready. Pat them *really* dry with paper towels – this is crucial for a good sear and for the parmesan crust to stick. Then, give them a generous sprinkle of salt and pepper on both sides. I always forget this step sometimes, rushing through, and then the lamb tastes a bit… flat. Don't be like me! You want that seasoning to be the base of all the amazing flavors we're building. This is where you can almost smell the promise of a delicious meal.
02 - In a shallow dish, combine your panko breadcrumbs, grated Parmesan, chopped fresh parsley, garlic powder, onion powder, and dried oregano. Stir it all up until everything is evenly mixed. This is where the magic happens, honestly. I tried using a plate once, and the breading went everywhere! A shallow dish is your friend here. Give it a little sniff – that cheesy, herby aroma is just fantastic. This mixture is what's going to give your Parmesan Crusted Lamb Chops that irresistible crunch.
03 - Now for the binder! Lightly brush both sides of each lamb chop with Dijon mustard. Don't go crazy, just a thin, even layer. This creates the perfect sticky surface for our parmesan crust. I didn't expect this step to make such a difference when I first tried it, but it totally does! It also adds a lovely subtle tang that complements the lamb beautifully.
04 - Dredge each mustard-coated lamb chop into the panko-Parmesan mixture, pressing gently to ensure the crust adheres well to both sides. You want a nice, even coating. This can get a little messy, but embrace the kitchen chaos! I've definitely ended up with parmesan-dusted fingers, which, let's be real, isn't the worst thing in the world. Make sure every bit of the lamb is covered – that's our crispy armor!
05 - Heat a large skillet over medium-high heat with a drizzle of olive oil. Once hot, carefully place the Parmesan Crusted Lamb Chops in the pan. Don't overcrowd the pan, hon, or they won't get crispy! Sear for about 2-4 minutes per side for medium-rare, or longer if you prefer them more done. The crust should be golden brown and super crispy. If you have fresh rosemary, toss a few sprigs in the pan during the last minute or two for extra aroma. I always get nervous about overcooking lamb, so I keep a close eye on it!
06 - Once cooked to your liking, remove the Parmesan Crusted Lamb Chops from the skillet and let them rest on a cutting board for 5 minutes. This is a crucial step! It allows the juices to redistribute, keeping your lamb tender and juicy. Honestly, I used to skip this, and the lamb was never quite as good. Serve immediately with a squeeze of fresh lemon. The final dish should have a beautiful golden crust, a tender pink interior, and that incredible herby, cheesy smell. So good!

# Notes:

01 - Don't overcrowd the pan, honestly, that's where I mess up the crust every time.
02 - You can prep the breading mixture a day ahead, saves a tiny bit of chaos!
03 - No panko? Regular breadcrumbs work, but the crunch isn't quite the same, just a heads-up.
04 - A squeeze of fresh lemon at the end? Trust me, it brightens everything up!

# Equipment Needed:

01 - Large skillet
02 - shallow dish
03 - tongs
04 - paper towels
05 - cutting board

# Nutrition (Per Serving):

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

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