Parmesan and Herb-Crusted Lamb Chops
Updated Aug 02, 2021, Published Mar 28, 2015
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Parmesan and Herb-Crusted Lamb Chops are easy to prepare, delicious, crispy and perfect for a spring special occasion for two! Perfect with Au Gratin Potatoes for Two on the side!
Are you intimidated by cooking a full rack of lamb? The full rack can be tricky to cook properly and with each rack costing a small fortune, it’s not something you want to practice on.
These crispy Parmesan and Herb-Crusted Lamb Chops are easy to prepare and perfect for a spring special occasion for two.
Spring lamb is often associated with Easter and Passover celebrations. However, spring has only just begun but there’s plenty of American-produced lamb available year-round.
What are frenched lamb racks?
To “french” a lamb rack simply means to remove all the connective tissue and fat down to the main meaty portion of the rib so that the rib bone is exposed to create an attractive presentation. One rack of lamb generally has eight ribs. Ask your butcher to “french” the rack if it’s not already sold this way. However, it’s also easy to do yourself.
That exposed rib bone created from frenching the rack provides a convenient way to turn them without disturbing the coating.
How to make Parmesan and Herb-Crusted Lamb Chops:
- Cut the “frenched” lamb racks into 8 individual chops.
- I don’t use high-end imported Italian cheese for this coating. I prefer to use a good-quality pre-shredded American-made Parmesan like Sartori. You can find their amazing products in grocery stores around the country. I love their products because, for a domestic Wisconsin-produced cheese, they’ve won a ton of international awards. For the price, you can’t go wrong. This is not a paid endorsement, I simply love their cheese!
- The reason I use pre-shredded Parmesan cheese is that it’s dryer and often has a small amount of potato starch added to it so the end result will be crispier.
- After cooking the chops for approximately two minutes per side, they should be cooked to about 130 degrees or between rare and medium-rare. Some slight residual cooking will occur, taking them to about 135 degrees which is perfect for lamb.
- So that you don’t have to hold them warm in a low oven, you may wish to cook them in two large pans. Four chops will fit without crowding in a 12-inch skillet.
Serve with:
- Oven Fries with Spicy Pesto Aioli
- Yellow Squash and Tomato Gratin with Two Cheeses
- Cauliflower White Bean Puree
- Roasted Cauliflower with Black Olive Pangrattato
- Roasted Cauliflower Steaks with Mustard Caper Brown Butter
- Celery Root Puree
- Cheesy Green Bean Casserole
Here are more great lamb dishes you’re sure to love!
Thank you, hope you enjoy and please share this reader favorite at From A Chef’s Kitchen!
Parmesan and Herb-Crusted Lamb Chops
Ingredients
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper
- 2 large eggs
- 1/2 cup shredded Parmesan cheese
- 1/2 cup panko
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh parsley
- 2 teaspoons chopped fresh thyme
- 2 cloves garlic, minced
- 1 small lamb rack, about 1 3/4 pound, frenched, fat trimmed and cut into 8 individual chops
- 1/4 cup olive oil, or as needed
Instructions
- Combine flour, 1 teaspoon salt and 1 teaspoon black pepper on a plate.
- Place eggs in a bowl and beat to blend.
- Combine cheese, panko, rosemary, parsley, thyme, garlic and salt and black pepper to taste in a bowl.
- Dust lamb chops with seasoned flour, shaking off excess. Dip in eggs, then thoroughly coat with cheese, breadcrumb and herb mixture.
- Heat olive oil over medium-high heat in a large skillet. Place 3 to 4 chops in the pan, reduce heat to medium and cook until nicely browned, about 2 minutes per side.
- Transfer to a rack set over a baking sheet and hold warm in the oven if necessary. Repeat with remaining chops.
Notes
- Preheat oven to 400 degrees.
- Do not use the flour and egg. Heat 1-2 tablespoons olive oil in a skillet or saute pan. Season the lamb rack with salt and black pepper. Sear the lamb rack for about 2-3 minutes per side.
- Add 1 tablespoon olive oil to the breadcrumb/herb/cheese combination and coat the lamb rack. Roast 20-30 minutes, to a temperature of 125-degrees for medium-rare.
- Let rest 10 minutes then slice between the bones into individual chops, allowing 2-3 per person.
- After cooking the chops for approximately two minutes per side, they should be cooked to about 130 degrees or between rare and medium-rare. Some slight residual cooking will occur, taking them to about 135 degrees which is perfect for lamb.
- So that you don’t have to hold them warm in a low oven, you may wish to cook them in two large pans. Four chops will fit without crowding in a 12-inch skillet.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
To get more of a parmesan cheese flavor, I did two cups of parmesan cheese and only half a cup of panko but I did have 12 cutlets to crumb!!
Hi, Trudi, Thanks so much and happy you enjoyed! I appreciate your taking the time to come back and comment. Thanks again!
Well….I still am licking my fingers. OMG these were good! I was able to buy rib chops, so didn’t have to cut down a rack. I frequently bread things (mostly chicken) as this recipe calls for, but the addition of the herbs and garlic made this outstanding. Who needs silverware?! We ate these babies in our fingers so we could gnaw on every last little bit of deliciousness.
Serve these with a pearl cous cous, cucumber, feta, arugula salad with a lemon vinaigrette. My tummy is happy! Hubby asked that this be on our weekly meals schedule!
Hi, Denise, Thanks SOOO very much and so happy you enjoyed this recipe so much!! Your entire menu sounds amazing! Thanks again!
This sounds great. I have not made this recipe yet, but I am wondering if this will work with loin lamb chops instead of a rack of ribs. I am planning a birthday meal and the birthday person requested lamb chops, his favorite meat to be served at his birthday gathering of friends. Generally I would broil them in the oven after seasoning with salt, pepper, garlic and rosemary. However, your recipe looks festive and different.
Hi Tony, I think you probably could use any form of lamb, as long as it’s not too think. If your chops are thicker, the cooking time is going to be different. The person who made this request though, why would they not be satisfied with rib chops. This recipe is really outstanding as is. I was able to buy the rib chops, and did not have to get a rack and cut down.
I haven’t had lamb chops in ages so I was really excited when I bought them today and then found this recipe!
It was so delicious and I served them with a side of smashed potatoes and pan fried zucchini.
Winner winner! Can’t wait to make them again. Thank you (:
Hi, Cath, That all sounds delicious together! I need to do more lamb too for sure! Thanks so much and glad you enjoyed!
I’ve never cooked lamb before, but I just picked up the ones we raised from the butcher, so I guess I’ll learn. Made this for our first lamb meal. It was excellent. Served with roasted parsnips, beets and carrots, and a butter bean puree. Apple pie for dessert. So good, Thanks for the recipe!
Hi, Antonia, Thanks so much! Your entire meal sounds amazing! Love the idea of a butter bean puree and the roasted vegetables sound divine. Thanks again and please stay in touch!
I’ve never cooked lamb before, but I just picked up the ones we raised from the butcher, so I guess I’ll learn. Made this for our first lamb meal. It was excellent. Served with roasted parsnips, beets and carrots, and a butter bean puree. Apple pie for dessert. So good, Thanks for the recipe!
This was amazing, used dry herbs instead, and subbed minced garlic for 1/2 teaspoon of garlic powder. After removed from skillet I placed the chops on a roasting rack and covered with foil. Placed in oven set at 350 degrees for 10 min then removed foil for let cookfor 5 min uncovered . It was amazing will definitely make again , thanks for a wonderful recipe!
Thanks, Katie! So glad you enjoyed! And yes, by all means, improvise with what you have on hand and add your own twist. The personal touch is always best!