Parmesan and Herb-Crusted Lamb Chops are easy to prepare, delicious, crispy and perfect for a spring special occasion for two!
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 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.
- 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 another great lamb dish you’re sure to love! Grilled Turkish Ground Lamb Kebabs
Thank you, hope you enjoy and please share this reader favorite at From A Chef’s Kitchen!
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Parmesan and Herb Crusted Lamb Chops
Parmesan and Herb-Crusted Lamb Chops are easy to prepare and perfect for a spring special occasion for two.
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.
Nutrition Information:
Yield:
2Serving Size:
2-3Amount Per Serving: Calories: 691Total Fat: 48gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 242mgSodium: 790mgCarbohydrates: 34gFiber: 2gSugar: 2gProtein: 30g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Cath says
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 (:
Carol says
Hi, Cath, That all sounds delicious together! I need to do more lamb too for sure! Thanks so much and glad you enjoyed!
Antonia says
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!
Carol says
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!
Katie says
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!
Carol says
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!
Laura @MotherWouldKnow says
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.
Kim | Mom, Can I Have That? says
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
Carol says
Thanks, Kim! I hope you enjoy!