Description
This Herb-Crusted Lamb Chops recipe delivers tender, juicy lamb chops coated with a flavorful crust of garlic, fresh herbs, Dijon mustard, and a crispy Parmesan breadcrumb topping. Perfectly seared and finished in the oven, these lamb chops make an elegant and delicious meal ideal for special occasions or a refined weeknight dinner.
Ingredients
Scale
Lamb Chops
- 8 lamb chops (about 1-inch thick)
Herb Mixture
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
- 2 tablespoons fresh thyme, chopped (or 1 tablespoon dried)
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Crust Topping
- 1/4 cup olive oil
- 1/2 cup breadcrumbs (panko or regular)
- 1/4 cup grated Parmesan cheese
Serving
- Lemon wedges, for serving (optional)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for finishing the lamb chops after searing.
- Prepare the herb mixture: In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, Dijon mustard, salt, and freshly ground black pepper to create a flavorful herb paste.
- Season the lamb chops: Pat the lamb chops dry with paper towels. Rub each chop evenly with the herb mixture to coat them thoroughly.
- Make the crust topping: In another bowl, mix the olive oil, breadcrumbs, and grated Parmesan cheese until the crumbs are evenly moistened and ready to form a crust.
- Sear the lamb chops: Heat a large oven-safe skillet over medium-high heat. Place the lamb chops in the skillet and sear for about 2-3 minutes per side, until nicely browned. This will lock in the juices and develop flavor.
- Add the crust topping: After searing, spread the breadcrumb and Parmesan mixture evenly on top of each lamb chop to form a crust layer.
- Bake the lamb chops: Transfer the skillet to the preheated oven and bake for 8-12 minutes, depending on your preferred doneness (8 minutes for medium-rare, 12 minutes for medium). The crust should be golden and crispy.
- Rest the lamb chops: Remove the lamb chops from the oven and let them rest for 5 minutes. This allows the juices to redistribute, ensuring juicy and tender meat.
- Serve: Serve the herb-crusted lamb chops hot, garnished with lemon wedges if desired to add a citrusy brightness to the dish.
Notes
- For best results, use fresh herbs, but dried herbs work when fresh are unavailable.
- You can substitute breadcrumbs with crushed crackers or crushed nuts for a different texture.
- Adjust cooking time based on the thickness of lamb chops and your preferred doneness.
- Letting lamb chops rest after cooking is vital to retain juiciness.
- Serve with sides such as roasted vegetables, mashed potatoes, or a fresh salad.
