• Skip to main content
  • Skip to primary sidebar

From A Chef's Kitchen logo

  • Home
  • About
    • Privacy Policy and Terms of Use
    • Accessibility Statement
    • Disclosure
    • Use of Content and Photography
  • Recipes
    • Appetizers and Snacks
    • Breads and Muffins
    • Breakfast and Brunch
    • Desserts
    • Pickles and Relishes
    • Main Course / Entrees
      • Beef
      • Chicken and Turkey
      • Fish and Seafood
      • Lamb
      • Main Course – Dinner Salads
      • Pork
    • Pizza and Pasta
    • Quiches and Tarts
    • Sandwiches
    • Sauces Dressings and Marinades
    • Side Dishes
      • Beans, Rice & Grains
      • Potatoes
      • Salads
      • Vegetables
    • Soups and Stews
    • Vegetarian / Vegan Entrees
    • Recipe Collections
      • Date Night Dinners
      • Grilling Favorites
      • Holiday Ideas
      • Ideas For Entertaining
      • Light and Healthy
      • Make Ahead and Meal Prep
      • One Pan / One Pot
      • Round-Ups
      • Slow Cooker Season Favorites
      • Weeknight Dinner Solutions
  • Work With Me
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
  • ×

    YOU ARE HERE: Home » Recipes » Lamb

    By Carol · Published: Mar 28, 2015 · Modified: Aug 2, 2021 · This post may contain affiliate links. Please read my disclosure.

    Parmesan and Herb-Crusted Lamb Chops

    Jump to Recipe
    4.5 from 20 votes
    20 minutes
    These crispy Parmesan and Herb Crusted Lamb Chops are easy to prepare and make a lovely dinner for two!

    Parmesan and Herb-Crusted Lamb Chops are easy to prepare, delicious, crispy and perfect for a spring special occasion for two!

    Photo of Parmesan and Herb-Crusted Lamb Chops on platter garnished with rosemary.

    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.

    Photo of Parmesan and Herb-Crusted Lamb Chops on white background with rosemary sprigs.

    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 a 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.

    Close-up photo of Parmesan and Herb-Crusted Lamb Chops on gray-rimmed platter garnished with rosemary.

    • After cooking the chops 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

    Here’s are more great lamb dish you’re sure to love!

    • Grilled Turkish Ground Lamb Kebabs
    • Seared Lamb Chops with Anchovy Butter

    Thank you, hope you enjoy and please share this reader favorite at From A Chef’s Kitchen!

    Pinterest pin for Parmesan and Herb-Crusted Lamb Chops.

    Parmesan and Herb Crusted Lamb Chops

    4.5 from 20 votes
    By: Carol | From A Chef's Kitchen
    Parmesan and Herb-Crusted Lamb Chops are easy to prepare and perfect for a spring special occasion for two.
    PRINT RECIPE PIN RECIPE
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Beef
    Cuisine Italian
    Servings 2
    Calories 1468 kcal

    Equipment

    • Wusthof Boning Knife
    • Glass Mixing Bowls
    • Nonstick Skillet
    • Rimmed Sheet Pan
    • Cooling Racks

    Ingredients
      

    • ¼ cup all-purpose flour
    • Salt and freshly ground black pepper
    • 2 large eggs
    • ½ cup shredded Parmesan cheese
    • ½ 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 ¾ pound, frenched, fat trimmed and cut into 8 individual chops
    • ¼ 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

    TO MAKE WITH A WHOLE LAMB RACK:  Preheat oven to 400 degrees.  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 about 2-3 minutes per side.  Do not use the flour and egg.  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.

    Nutrition

    Serving: 1 | Calories: 1468kcal | Carbohydrates: 26g | Protein: 56g | Fat: 125g | Saturated Fat: 48g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 59g | Trans Fat: 1g | Cholesterol: 397mg | Sodium: 706mg | Potassium: 678mg | Fiber: 2g | Sugar: 1g | Vitamin A: 977IU | Vitamin C: 10mg | Calcium: 398mg | Iron: 7mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
    « Curry Braised Chicken Thighs
    Lighter Mini Cheesecakes »
    5.1K shares
    • Share639
    • Tweet2
    • Yummly
    • Email

    Categories: Date Night Dinners

    Reader Interactions

    Comments

    1. Tony Mininno says

      June 15, 2021 at 10:16 pm

      4 stars
      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.

      Reply
    2. Cath says

      December 01, 2019 at 6:48 am

      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 (:

      Reply
      • Carol says

        December 01, 2019 at 7:21 am

        Hi, Cath, That all sounds delicious together! I need to do more lamb too for sure! Thanks so much and glad you enjoyed!

        Reply
    3. Antonia says

      October 28, 2018 at 5:18 am

      5 stars
      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!

      Reply
      • Carol says

        October 28, 2018 at 5:56 am

        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!

        Reply
    4. Antonia says

      October 28, 2018 at 5:18 am

      5 stars
      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!

      Reply
    5. Katie says

      March 26, 2017 at 8:48 pm

      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!

      Reply
      • Carol says

        March 26, 2017 at 8:56 pm

        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!

        Reply
    6. Laura @MotherWouldKnow says

      March 30, 2015 at 9:20 pm

      I don’t often cook lamb chops, but I adore them. This recipe looks simple and almost foolproof. Can’t wait to try it. Might have to make a special trip to Costo for some chops really soon.

      Reply
    7. Kim | Mom, Can I Have That? says

      March 29, 2015 at 7:06 pm

      I can’t even begin to describe to you how beautiful and delicious this lamb looks to me. What a wonderful photo and recipe. I would be proud to serve this dish to my family! – Kim

      Reply
      • Carol says

        March 30, 2015 at 6:40 am

        Thanks, Kim! I hope you enjoy!

        Reply

    Leave a Comment, Rating or Question Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome and glad you’re here!

    Follow Me

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter

    AS SEEN ON

    Top 10 Reader Favorites

    Perfect Roasted Potato Wedges in white enamel tray with ketchup and coarse sea salt.

    Perfect Roasted Potato Wedges

    Classic French Ratatouille in white Dutch oven garnished with fresh basil.

    Traditional Ratatouille Recipe

    Photo of Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing on white oval platter with serving utensils.

    Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing

    Kicked Up Canned Baked Beans - Overhead shot after spoon is inserted into the baked beans

    Kicked-Up Canned Baked Beans

    Overhead shot of potato salad in wood bowl on blue background garnished with parsley

    French-Style Potato Salad

    Beef Braciole on gray-rimmed platter ready to serve with serving fork

    Beef Braciole Recipe (Braciola)

    Don't toss those radish greens! Pungent, peppery radish leaves make perfect pesto!

    Radish Greens Pesto

    Korean Braised Beef Short Ribs

    Korean Braised Beef Short Ribs Recipe

    Spicy Shrimp and Grits Casserole with Gouda Cheese

    Spicy Shrimp and Grits Casserole with Gouda Cheese

    Curry Braised Chicken Thighs hero shot in pan garnished with cilantro on dark wood surface with yellow striped towel

    Curry Braised Chicken Thighs

    Grilling Favorites!

    Mojo-Marinated Pork Skewers on metal tray garnished with cilantro.

    Mojo-Marinated Pork Skewers

    Mahi-Mahi with Cilantro - Ginger Pesto with jasmine rice on white plate garnished with lime wedge and cilantro.

    Grilled Mahi-Mahi with Cilantro – Ginger Pesto

    Grilled Marinated Skirt Steak with Peperonata - Overhead hero shot of dish on white oval platter with meat fork

    Grilled Marinated Skirt Steak with Peperonata

    Grilled Citrus Chicken with Spicy Basil Chimichurri

    Grilled Vegetable Kabobs with Charmoula - Overhead shot of finished meal on white background garnished with fresh parsley and lemon wedges

    Grilled Vegetable Kabobs with Charmoula

    Indian-Style Beef Kabobs with Cilantro-Coconut Sauce - Hero shot of kabobs on gray-rimmed platter with sauce in the background

    Indian-Style Beef Kabobs with Cilantro – Coconut Sauce

    Chicken Zucchini Feta Burgers with Jalapeño Tzatziki - Close-up hero shot

    Grilled Chicken Burgers with Jalapeño Tzatziki

    Southwestern Spice Grilled Pork Chops with Plum Jalapeño Salsa - Overhead hero shot of pork chops with salsa, chips and tea on white wooden background

    Southwestern Spiced Grilled Pork Chops with Plum Jalapeno Salsa

    Grilled Burgers with Smoked Gouda and Bacon Tomato Jam

    Grilled Burgers with Bacon Tomato Jam and Smoked Gouda

    Grilled Peaches with Vanilla Ice Cream and Honey Balsamic Drizzle - Some with ice cream, some drizzled with balsamic honey drizzle

    Grilled Peaches with Vanilla Ice Cream and Honey Balsamic Drizzle

    Summer is Salad Season!

    Cool and Creamy Potato Salad - Straight-on close-up shot of salad in white bowl

    Cool and Creamy Potato Salad

    Cover photo of four salads

    20 Super Side Salads for Your Summer Soiree!

    Warm Roasted Cauliflower and Chickpea Salad

    Warm Roasted Cauliflower and Chickpea Salad

    Pasta Salad with Creamy Cucumber Dressing Peas and Fresh Dill

    Creamy Pasta Salad with Cucumber Dressing Peas and Fresh Dill

    Photo of Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing on white oval platter with serving utensils.

    Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing

    Autumn Panzanella Salad - Overhead hero shot of salad in wood bowl on dark blue background

    Autumn Panzanella

    Radish Greens Salad with Hot Bacon Dressing in white serving bowl with serving fork.

    Radish Greens Salad with Hot Bacon Dressing

    Greek Orzo Pasta Salad - Overhead hero shot of salad in white bowl on white distressed background with serving spoon, garnished with parsley and lemon

    Greek Orzo Pasta Salad

    Lemony Broccoli, Barley and Bean Salad - Overhead shot of salad in white bowl garnished with parsley

    Lemony Broccoli Barley and White Bean Salad

    Potato Artichoke Salad with Horseradish Dressing

    Footer

    About

    • Privacy Policy
    • Disclosure
    • Terms of Use
    • Accessibility Statement

    Newsletter

    • Sign Up for emails and updates!!

    Contact

    • Contact
    • Facebook
    • Pinterest
    • Instagram

    Copyright © 2021 From A Chef's Kitchen and A Thought For Food

    • 639Facebook
    • Pinterest
    5085 shares