Crispy Parmesan Crusted Lamb Chops Recipe (Print Version)
Savor tender Parmesan Crusted Lamb Chops. My easy recipe delivers crispy, flavorful results perfect for any night. Get personal tips & tricks!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Italian
Dietary: Gluten-Free
# Ingredients:
→ Main Players
01 -
4 Lamb Loin Chops (about 1 ½ inches thick)
02 -
1 large Egg
03 -
1 tbsp Water
→ Crispy Coating
04 -
1/2 cup Panko Breadcrumbs
05 -
1/2 cup freshly grated Parmesan Cheese
→ Flavor Builders
06 -
1 tsp Garlic Powder
07 -
1/2 tsp Onion Powder
08 -
1 tbsp fresh Rosemary, finely chopped
09 -
1 tbsp fresh Thyme, finely chopped
10 -
Salt and freshly ground Black Pepper, to taste
→ For Cooking
11 -
2 tbsp Olive Oil
# Instructions:
01 -
First things first, get your lamb chops out of the fridge about 20-30 minutes before you plan to cook them. This helps them cook more evenly. Then, and this is crucial, pat them *super* dry with paper towels. Seriously, dry as a bone! Any moisture means a sad, soggy crust, and we definitely don’t want that for our Parmesan Crusted Lamb Chops. Sprinkle both sides generously with salt and black pepper. You can feel the texture of the meat changing, getting ready for all that deliciousness.
02 -
Grab three shallow dishes. In the first, whisk an egg with a splash of water – this is our sticky glue! In the second, combine your Panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, and those lovely fresh rosemary and thyme leaves. Give it a good mix; you want everything evenly distributed. I always make sure to really crush the herbs into the mixture to release their oils. This step smells incredible, honestly, like a fancy Italian kitchen, getting ready for the Parmesan Crusted Lamb Chops.
03 -
Now for the fun part! Take each lamb chop, dip it first into the egg wash, letting any excess drip off. Then, immediately transfer it to the breadcrumb mixture. Press firmly to ensure a thick, even coating on both sides. Don't be shy here; really get that crust on! I’ve learned the hard way that a skimpy crust is a sad crust. Lay the crusted Parmesan Crusted Lamb Chops on a plate, ready for the pan. This is where I start getting excited for the sizzle!
04 -
Heat a heavy-bottomed, oven-safe skillet (cast iron is my absolute favorite for this) over medium-high heat. Add a good glug of olive oil. Once shimmering, carefully place the crusted lamb chops in the hot skillet. Don't overcrowd the pan; cook in batches if needed. Sear for about 2-3 minutes per side, until that Parmesan crust is beautifully golden brown and crispy. You'll hear that satisfying sizzle and the smell will fill your kitchen – it’s just the best part of making these Parmesan Crusted Lamb Chops.
05 -
Once beautifully seared, transfer the skillet with the lamb chops to a preheated oven at 375°F (190°C). Roast for another 5-8 minutes, or until the internal temperature reaches your desired doneness (125-130°F for medium-rare, 130-135°F for medium). I always use a meat thermometer here because I’ve definitely overcooked lamb a time or two, and that’s just a tragedy. This part of the Parmesan Crusted Lamb Chops is where the magic really happens.
06 -
This step is non-negotiable, seriously! Once out of the oven, transfer the lamb chops to a cutting board and let them rest for at least 5 minutes. This allows the juices to redistribute, ensuring incredibly tender and juicy lamb. If you skip this, all those lovely juices just run out onto the plate. Garnish with a little extra fresh rosemary or parsley, and serve immediately. The outside should be crunchy, the inside perfectly pink. Ah, perfection!
# Notes:
01 -
Seriously, pat those lamb chops DRY. It's the secret to a truly crispy crust; I learned this the hard way with a soggy mess once.
02 -
Store leftovers in an airtight container for up to 3 days, reheating in the oven for best results to revive that crust.
03 -
Pecorino Romano is a fantastic, sharper alternative to Parmesan if you want to switch things up.
04 -
A fresh squeeze of lemon juice over the finished Parmesan Crusted Lamb Chops brightens all the flavors and adds a fantastic zing!
# Tools You'll Need:
01 -
Oven-safe skillet (cast iron recommended)
02 -
shallow dishes
03 -
meat thermometer
04 -
cutting board
# Nutrition Facts (Per Serving):
Calories: 450 kcal
Total Fat: 30 g
Total Carbohydrate: 10 g
Protein: 35 g