Description
Indulge in delicious Herb-Crusted Lamb Chops – a savory dinner option that will leave your taste buds craving more! Try it now.
Ingredients
Scale
- 8 lamb rib chops (about 2 pounds), 1-inch thick
- 2 tablespoons olive oil, plus 1 tablespoon for cooking
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh mint leaves, chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon zest
- ½ cup panko breadcrumbs
- ¼ cup finely grated Parmesan cheese
- 1½ teaspoons kosher salt
- ¾ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes (optional)
- 1 tablespoon lemon juice, freshly squeezed
Instructions
- Step 1: Prepare the LambRemove the lamb chops from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat them dry thoroughly with paper towels – this is crucial for achieving a perfect sear. Season both sides with ½ teaspoon of salt and ¼ teaspoon of pepper. While the lamb comes to temperature, place a rack in the middle position of your oven and preheat to 375°F (190°C).
- Step 2: Create the Herb CrustIn a medium bowl, combine the garlic, rosemary, thyme, mint, parsley, Dijon mustard, lemon zest, panko breadcrumbs, Parmesan cheese, the remaining salt and pepper, and red pepper flakes if using. Add 2 tablespoons of olive oil and mix until the mixture resembles wet sand. The consistency should allow you to press it firmly onto the meat without falling off. If needed, add a few more drops of oil to achieve the right texture.
- Step 3: Sear the ChopsHeat the remaining tablespoon of olive oil in a large oven-safe skillet over medium-high heat until it shimmers. Working in batches if necessary to avoid overcrowding, place the lamb chops in the hot pan and sear for exactly 2 minutes per side until golden brown. Transfer the chops to a plate. Don’t clean the skillet – those browned bits are flavor gold!
- Step 4: Apply the Herb CrustOnce all chops are seared, return them to the skillet or place on a baking sheet lined with parchment paper. Use your fingers to firmly press a generous layer of the herb mixture onto the top side of each lamb chop, creating an even crust about ¼-inch thick. The residual heat will help the crust adhere to the meat.
- Step 5: Roast and FinishTransfer the skillet or baking sheet to the preheated oven and roast for 6-8 minutes for medium-rare (internal temperature of 130°F) or 8-10 minutes for medium (internal temperature of 135°F). Once done, remove from the oven, drizzle with fresh lemon juice, and let the herb-crusted lamb chops rest for 5 minutes before serving. This resting period is essential for the juiciest results and allows the crust to set properly.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg