Parmesan Crusted Lamb Chops

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Preparation: 10 minutes
Cook: 10 minutes
Servings: 2 



-¼ cup all-purpose flour 

-Salt and freshly ground black pepper 

-2 large eggs 

-½ cup shredded Parmesan cheese 

-½ 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 ¾ pound, fat trimmed and cut into 8 individual chops 

-¼ cup olive oil 




Combine flour, 1 teaspoon salt and 1 teaspoon black pepper on a plate. 

Place eggs in a bowl and beat to blend. 

Combine cheese, panko, rosemary, parsley, thyme, garlic and salt and black pepper to taste in a bowl. 

Dust lamb chops with seasoned flour, shaking off excess. Dip in eggs, then thoroughly coat with cheese, breadcrumbs and herb mixture. 

Heat olive oil over medium-high heat in a large skillet. Place 3 to 4 chops in the pan, reduce heat to medium and cook until nicely browned, about 2 minutes per side. 

Transfer to a rack set over a baking sheet and hold warm in the oven if necessary. Repeat with remaining chops. 

Original Recipe

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