Parmesan and Herb-Crusted Lamb Chops

4.46 from 24 votes

Parmesan and Herb-Crusted Lamb Chops are easy to prepare and perfect for a spring special occasion for two.

Prep Time10

Cook Time10

Total Time20

Course: Beef

Cuisine: Italian

Diet: Low Fat

Servings:

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.

TO MAKE WITH A WHOLE LAMB RACK:

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.

TIPS:

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.