Parmesan and Herb-Crusted Lamb Chops are simple to make, crisp, and ideal for a spring celebration for two. They pair beautifully with Au Gratin Potatoes for Two or Roasted Mini Potatoes for a complete, elegant meal.
“Well….I still am licking my fingers. OMG these were good! … My tummy is happy! Hubby asked that this be on our weekly meals schedule!”
Cooking a whole rack of lamb can feel daunting: it’s easy to overcook and expensive to practice with. These Parmesan and herb-crusted lamb chops solve that problem—cut from a frenched rack, they’re quick to pan-sear and make an impressive, flavorful main course for two.
While spring lamb is traditionally linked to Easter and Passover, good American lamb is available year-round, so this dish works any time you want something special.
What are frenched lamb racks?
“Frenched” means the rib bones have been cleaned of excess fat and connective tissue so the bones are exposed for a neat presentation. A full rack usually contains eight ribs; your butcher can french it for you, or you can do it at home with a sharp knife. The exposed bones also make the chops easier to turn in the pan without disturbing the crust.
How to make Parmesan and Herb-Crusted Lamb Chops:
- Cut a frenched lamb rack into eight individual chops.
- For the crust, use a good-quality pre-shredded domestic Parmesan. Pre-shredded cheeses are drier and often contain a small amount of starch, which helps the coating crisp up nicely.
- Prepare a seasoned flour, beaten eggs, and a mixture of shredded Parmesan, panko, fresh herbs and garlic. Dust each chop with flour, dip in egg, then press into the cheese-and-breadcrumb mixture.
- Pan-sear in hot oil about 2 minutes per side until nicely browned. The internal temperature should reach roughly 130°F, with carryover cooking bringing it to about 135°F—ideal for lamb cooked to medium-rare.
- To avoid holding chops warm in the oven, cook them in two pans so they don’t crowd; a 12-inch skillet fits four chops comfortably.
- After searing, transfer chops to a rack set over a baking sheet to rest and keep warm while you finish the rest.
- If cooking a whole rack instead of individual chops, sear the rack, then spread the breadcrumb-herb-Parmesan mixture over it and roast until the internal temperature reaches about 125°F for medium-rare; rest before slicing.
Serve with:
- Oven Fries with Spicy Pesto Aioli
- Yellow Squash and Tomato Gratin with Two Cheeses
- Cauliflower White Bean Purée
- Roasted Cauliflower with Black Olive Pangrattato
- Roasted Cauliflower Steaks with Mustard Caper Brown Butter
- Celery Root Purée
- Cheesy Green Bean Casserole
More lamb recipes to try:
- Grilled Turkish Ground Lamb Kebabs
- Seared Lamb Chops with Anchovy Butter
- Greek Lamb Chops
Enjoy this reader-favorite recipe from From A Chef’s Kitchen—perfect for a special dinner for two. Share it with friends and family if you love it.
Parmesan and Herb-Crusted Lamb Chops
Equipment
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Boning knife
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Mixing bowls
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Nonstick skillet
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Rimmed sheet pan
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Cooling racks
Ingredients
- 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 pounds, frenched, fat trimmed and cut into 8 individual chops
- 1/4 cup olive oil, or as needed
Instructions
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Combine flour, 1 teaspoon salt and 1 teaspoon black pepper on a plate.
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Place eggs in a bowl and beat to blend.
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Combine Parmesan, panko, rosemary, parsley, thyme, garlic and salt and pepper to taste in a bowl.
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Dust lamb chops with seasoned flour, shaking off excess. Dip in beaten eggs, then press into the cheese, breadcrumb and herb mixture until well coated.
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Heat olive oil over medium-high in a large skillet. Place 3 to 4 chops in the pan, reduce heat to medium and cook until browned, about 2 minutes per side.
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Transfer cooked chops to a rack set over a baking sheet and keep warm in the oven if needed. Repeat with remaining chops.
Notes
- Preheat oven to 400°F.
- Skip the flour and egg. Heat 1–2 tablespoons olive oil in a skillet, season the rack with salt and pepper, and sear about 2–3 minutes per side.
- Add 1 tablespoon olive oil to the breadcrumb/herb/Parmesan mixture, press it onto the rack, and roast 20–30 minutes until the internal temperature reaches 125°F for medium-rare.
- Let rest 10 minutes, then slice between the bones into individual chops, allowing 2–3 per person.
TIPS:
- After searing about two minutes per side, chops should register around 130°F; residual heat will bring them to about 135°F, a great finish for lamb.
- Cook chops in two pans if necessary to avoid overcrowding; a 12-inch skillet fits four chops without crowding.
Nutrition
Nutritional values are estimates only and may vary depending on ingredients and portion sizes. Adjust for dietary needs as required.
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