Garlic & Herb Crusted Lamb Chops

Succulent lamb chops coated in a savory crust of fresh herbs, garlic, and breadcrumbs, then pan-seared and oven-roasted to perfection. This elegant dish is surprisingly easy to prepare and makes a beautiful centerpiece for special occasions or an elevated weeknight dinner.

🛒 Ingredients for Garlic & Herb Crusted Lamb Chops

• 8 lamb chops, about 1 inch thick

• 4 cloves garlic, finely minced

• 2 tbsp fresh rosemary, chopped

• 2 tbsp fresh thyme, chopped

• 2 tbsp fresh parsley, chopped

• ½ cup breadcrumbs (panko or regular)

• 2 tbsp Dijon mustard

• 1 tsp lemon zest

• 3 tbsp olive oil

• Salt & freshly ground black pepper, to taste

🔧 Instructions

1. Prep the Lamb Chops:
   Pat the chops dry, season both sides generously with salt and pepper.

2. Make the Herb Crust Mixture:
   In a small bowl, combine garlic, rosemary, thyme, parsley, lemon zest, breadcrumbs, and 2 tbsp olive oil. Mix well.

3. Coat the Chops:
   Brush each lamb chop with Dijon mustard, then firmly press the herb-breadcrumb mixture onto both sides to coat.

4. Sear:
   Heat 1 tbsp olive oil in a heavy oven-safe skillet over medium-high heat. Sear the chops for about 2 minutes per side, until golden brown.

5. Roast:
   Transfer skillet to a preheated 400°F (200°C) oven. Roast for 6–8 minutes for medium-rare or cook to desired doneness.

6. Rest:
   Let chops rest for 5 minutes before serving.

👨‍🍳 Notes

• For an extra-crispy crust, toast breadcrumbs lightly before mixing.

• Frenched lamb chops (cleaned exposed bones) give a more elegant presentation.

• Use an instant-read thermometer: 130°F (54°C) = medium-rare.

💡 Tips

• Bring lamb to room temperature 30 minutes before cooking.

• Don’t overcrowd the pan when searing – work in batches if needed for a nice crust.

• Letting the meat rest ensures juiciness.

👥 Servings

Serves 4 (2 chops per person)

⚖️ Nutritional Info (per serving)

✅ Benefits

• Rich in high-quality protein and iron.

• Fresh herbs provide antioxidants and flavor without excess salt.

• Elegant meal with simple ingredients and minimal prep!

❓ Q & A

Q: Can I use dried herbs instead of fresh?
A: Yes — use 1 tsp dried for every 1 tbsp fresh, but fresh gives a brighter flavor.

Q: Can I cook these entirely on the stovetop?
A: You can, but finishing in the oven gives a more even cook. On stovetop, use medium heat and cook 4–5 minutes per side.

Q: What sides go best with lamb chops?
A: Roasted vegetables, mashed potatoes, couscous, garlic green beans, or a fresh salad.

Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat gently in a 300°F oven.