Crispy Parmesan Crusted Lamb Chops Recipe (Print Version)

Parmesan Crusted Lamb Chops - tender, juicy lamb with a savory, crispy crust. My easy recipe brings restaurant flavor to your table, perfect for any night.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Fusion
Dietary: Meat-lover, High-protein

# Ingredients:

→ Lamb & Dairy

01 - 4-6 lamb loin chops (about 1-inch thick)
02 - 1/2 cup finely grated Parmesan cheese

→ Crust & Flavor

03 - 1 cup Panko breadcrumbs
04 - 3 cloves fresh garlic, minced
05 - 1 tbsp fresh rosemary, finely chopped
06 - 1 tbsp fresh thyme, finely chopped
07 - 1 tbsp Dijon mustard

→ Pantry Staples

08 - 1 large egg, lightly beaten
09 - 2 tbsp olive oil (plus more for cooking)
10 - 1/2 tsp salt (or to taste)
11 - 1/4 tsp black pepper (or to taste)

→ Finishing Touches

12 - Fresh parsley, chopped (for garnish, optional)
13 - Lemon wedges (for serving, optional)

# Instructions:

01 - First things first, get those lamb chops ready. Pat them super dry with paper towels; this is a critical step for a good sear and a crispy crust, seriously. Then, season both sides generously with salt and black pepper. I always feel like I'm seasoning enough, then add a little more. You want that flavor to really penetrate the meat! This is where I always make sure the chops are at room temp, or close to it, so they cook evenly. It just feels right.
02 - Now for the good stuff! In a shallow dish, whisk your egg until it's lightly beaten. In another shallow dish, combine the panko breadcrumbs, grated Parmesan cheese, minced fresh garlic, and chopped fresh rosemary and thyme. Mix it all up with your fingers, getting everything nice and incorporated. This is where the kitchen starts to smell amazing, like a little herb garden. I always taste a tiny bit of the breading just to check the seasoning, don't judge!
03 - Time to get those Parmesan Crusted Lamb Chops ready for their close-up! Take each lamb chop and lightly brush both sides with a thin layer of Dijon mustard. Then, dip each chop into the beaten egg, letting any excess drip off. Immediately transfer it to the breadcrumb mixture, pressing firmly to ensure an even, thick coating on both sides. I sometimes double-dip if I want an extra thick crust; it's messy, but worth it!
04 - Heat a large, heavy-bottomed skillet (cast iron is my favorite for this!) over medium-high heat with a good drizzle of olive oil. Once hot, carefully place the crusted lamb chops in the skillet. Don't crowd the pan, or they won't get that gorgeous sear! Sear for about 2-3 minutes per side until they're beautifully golden brown and crispy. The smell here is heavenly, a mix of toasty parmesan and savory lamb.
05 - Preheat your oven to 375°F (190°C). If your skillet is oven-safe, transfer it directly to the oven. Otherwise, carefully move the seared Parmesan Crusted Lamb Chops to a baking sheet. Roast for another 5-8 minutes, depending on the thickness of your chops and your desired doneness. I usually aim for medium-rare, around 130-135°F (54-57°C) internal temperature. Don't overcook them!
06 - This step is crucial, honestly. Once the lamb chops are cooked to your liking, remove them from the oven and transfer them to a cutting board. Tent them loosely with foil and let them rest for at least 5-10 minutes. This lets the juices redistribute, ensuring incredibly tender and juicy lamb. The crust will stay wonderfully crispy. Then, serve them up! I usually sprinkle a little extra fresh parsley for color.

# Notes:

01 - Patting the lamb chops really dry is my number one tip for a super crispy crust.
02 - If you have any leftovers, reheating in an oven or toaster oven helps keep the crust from getting soggy, unlike a microwave.
03 - I've definitely used Pecorino Romano instead of Parmesan, and it gives a lovely, sharper flavor if you like that.
04 - Serving with a squeeze of fresh lemon juice at the end brightens everything up beautifully.

# Equipment Needed:

01 - Large heavy-bottomed skillet (cast iron recommended)
02 - shallow dishes
03 - baking sheet
04 - whisk
05 - meat thermometer (optional but recommended)

# Nutrition (Per Serving):

Calories: 450
Total Fat: 30g
Total Carbohydrate: 15g
Protein: 35g

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