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.
I like to pair these chops with a vegetable puree such as lima bean, cauliflower or celery root for a lovely contrast to the crispy exterior. To make a puree, simply cook the vegetables in chicken stock with garlic and some onion or shallot. Drain the excess liquid then puree with an immersion blender or in a food processor.
Braised baby carrots tossed with butter and parsley or chives are also a nice addition.
Thank you, hope you enjoy and please share this reader favorite at From A Chef’s Kitchen! Here’s another great lamb dish you’re sure to love! Grilled Turkish Ground Lamb Kebabs
Helpful tools and equipment to make Parmesan and Herb-Crusted Lamb Chops (Affiliate Links):
- 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
- 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.
Amount Per Serving Calories 691Total Fat 48gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 33gCholesterol 242mgSodium 790mgCarbohydrates 34gFiber 2gSugar 2gProtein 30g