Parmesan Crusted Lamb Chops
Parmesan-crusted lamb chops with panko, mint, and parmesan - perfect for special occasions such as Easter, Mother's Day, or Christmas.
Servings: 4 servings
Calories: 710kcal
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
Note 1: For pan-fried lamb cutlets, aim for an internal temperature of 125-130°F (53°C) for medium-rare, 130-135°F (54-57°C) for medium, 135-140°F (57-60°C) for medium-well.
Storage: Crusted lamb chops can be stored in an airtight container for up to 3 days. I don't recommend freezing them once cooked.
Nutrition
Calories: 710kcal | Carbohydrates: 11g | Protein: 26g | Fat: 62g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 29g | Trans Fat: 0.01g | Cholesterol: 144mg | Sodium: 686mg | Potassium: 296mg | Fiber: 1g | Sugar: 1g | Vitamin A: 159IU | Vitamin C: 0.01mg | Calcium: 201mg | Iron: 3mg
