Parmesan Crusted Lamb Chops
These decadent Parmesan Crusted Lamb Chops taste as impressive as they look, yet they’re quick and easy to make in just 20 minutes with a few ingredients. Grated parmesan, panko, and dried mint cover the lamb chops in a flavorsome golden crust that makes them irresistible – even for people who typically don’t eat lamb which is a big call I know! Make a batch of these handy crumbed lamb cutlets as a main or appetizer for your next special occasion such as Easter, Mother’s Day, or Christmas.
If you love my grilled lamb lollipops you have to try these parmesan crusted lamb chops as well. They’re packed with flavor and are incredibly quick and easy to make in just 15 minutes with a few ingredients – plus they have the wow factor in my opinion.
Serve them on a bed of mashed potatoes and peas for a complete Easter or Christmas-worthy meal. They make handy appetizers for parties such as game day, especially when served with mint chimichurri or homemade tzatziki sauce. Yum!
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Parmesan Crusted Lamb Chops
Ingredients
- 1 rack of lamb
- 1 egg lightly beaten
- 1 cup panko breadcrumbs roasted or plain
- 1/2 cup parmesan grated
- 1/4 tsp garlic powder
- 1 tsp mint dried
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 4 tbsp olive oil light
Instructions
- Remove the rack of lamb from the fridge at least 30 minutes before cooking to bring it to room temperature. To prepare the cutlets, remove the fat cap of the lamb rack and trim off any excess fat. Pat dry the rack with a paper towel and cut it into cutlets in between the rib bones.1 rack of lamb
- To make the breading station, crack the egg into a large rimmed plate or bowl and beat it lightly with a fork.1 egg
- In another large rimmed plate, combine the panko, grated parmesan cheese, dried mint, garlic powder, salt, and black pepper.1 cup panko breadcrumbs, 1/2 cup parmesan, 1/4 tsp garlic powder, 1/2 tsp salt, 1/4 tsp ground black pepper, 1 tsp mint
- To crumb a lamb chop, cover it with the egg, followed by the parmesan bread mixture, gently pressing it down in the mixture to cover it generously. Repeat with the remaining cutlets.
- Heat the light olive oil in a medium-sized pan or cast iron skillet on medium heat – don't skimp on the oil here. Once it's hot and shimmering, add half the crumbed cutlets in a single layer. Fry them on each side for 2-3 minutes until golden brown (note 1). Repeat with the remaining cutlets.4 tbsp olive oil
- Remove the cooked chops onto a paper towel lined plate to soak up any excess fat. Serve immediately with your sauce of choice such as my tzatziki or mint chimichurri.
Video
Notes
Nutrition
Ingredients and substitutions
- Lamb rack – This recipe is for 1 rack of lamb, about 8 cutlets, enough for about 3-4 adult portions when served with a side. You can scale the recipe as needed using the 2x or 3x in the recipe card.
- Parmesan – You’ll need freshly grated parmesan for this recipe. Pecorino is another delicious option.
- Garlic – I use garlic powder as fresh garlic can easily burn when pan-fried for over 1 minute.
- Panko – Panko gives the chops a nice crunchy crust but you can also use other bread crumbs.
- Mint – I used dried mint for convenience but fresh mint finely minced would work too. Fresh or dried parsley, thyme, and oregano make tasty additions as well.
- Olive oil – I use light olive oil for frying the lamb chops. Other vegetable oils or even lamb tallow can be used too.
Step-by-step photos: crusted lamb chops
1. Prepare the lamb chops.
2. Create the breading station.
3. Crumb the lamb cutlets.
4. Fry the crumbed chops.
