Crispy Parmesan Crusted Lamb Chops Recipe (Print Version)
Tender Parmesan Crusted Lamb Chops Recipe for an easy, flavorful dinner. Get my personal tips for crispy crust and juicy meat every time.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Meat
# Ingredients:
→ Main Event
01 -
4 lamb loin chops, about 1-inch thick
02 -
1 tbsp olive oil
→ The Flavor Boosters
03 -
2 cloves garlic, minced
04 -
1 tbsp fresh rosemary, chopped
05 -
1 tsp fresh thyme, chopped
06 -
Salt to taste
07 -
Freshly ground black pepper to taste
→ The Crispy Coating
08 -
1/2 cup panko breadcrumbs
09 -
1/4 cup freshly grated Parmesan cheese
10 -
2 tbsp Dijon mustard
# Instructions:
01 -
First things first, get those lamb chops ready. Pat them super dry with paper towels; this is a non-negotiable step, honestly. Moisture is the enemy of a good sear and a crispy crust. Then, trim any excess fat if you like, but leave a little for flavor. I always forget to do this sometimes, then regret it when I see the fat rendering unevenly.
02 -
Next, season both sides of your chops with salt and pepper. Don't be shy here! Then, spread a thin layer of Dijon mustard on each side. This isn't just for flavor; it's the magical glue that holds our delicious Parmesan crust in place. I tried just pressing the crust on once without mustard, and it was a flaking mess.
03 -
In a shallow dish, combine your panko breadcrumbs, grated Parmesan cheese, minced garlic, fresh rosemary, and thyme. Give it a good mix; you want everything evenly distributed. This is where the kitchen starts smelling incredible, like a fancy Italian restaurant! Make sure your Parmesan is freshly grated for the best results, trust me on this.
04 -
Now for the fun part! Press each mustard-coated lamb chop firmly into the breadcrumb mixture, making sure both sides (and the edges!) are thoroughly coated. Really get in there and press so the crust adheres well. Sometimes I get a little messy here, breadcrumbs everywhere, but it's worth it for beautifully crusted lamb chops.
05 -
Heat a heavy-bottomed skillet (cast iron is my fave!) over medium-high heat with a drizzle of olive oil. Once hot, carefully place the crusted lamb chops in the pan. Sear for 2-3 minutes per side, until that Parmesan crust is deeply golden brown and crispy. This step is all about developing that incredible texture and color.
06 -
For perfect doneness, transfer the seared chops to a preheated oven at 375°F (190°C) for another 5-8 minutes, depending on thickness and your desired doneness (medium-rare is my jam!). Alternatively, if your chops are thinner, you can finish them in the pan. Let them rest for 5 minutes before serving; this keeps them juicy.
# Notes:
01 -
Don't skip patting the lamb dry, ever. It makes *all* the difference for a crispy crust.
02 -
Freshly grated Parmesan is a must. The pre-shredded stuff just doesn't melt and crisp up the same way.
03 -
Let your lamb chops rest after cooking! It keeps the juices inside, making them incredibly tender.
04 -
For an extra crispy crust, toast the panko breadcrumbs lightly in a dry pan before mixing.
# Tools You'll Need:
01 -
Heavy-bottomed skillet (cast iron recommended)
02 -
shallow dish
03 -
meat thermometer (optional)
# Nutrition Facts (Per Serving):
Calories: 450
Total Fat: 30g
Total Carbohydrate: 15g
Protein: 30g