Lemon Herb Crusted Lamb Chops

Serves 4-6 people


  • 3 tablespoons finely grated Parmesan cheese
  • 4 cloves garlic, minced
  • ¼ cup fresh breadcrumbs (about 2 slices white or French bread toasted and pulsed in food processor)
  • ¼ cup Dijon mustard
  • 1 tablespoon fresh basil, chopped
  • 3 tablespoons fresh parsley, chopped
  • Zest of one lemon
  • 1 tablespoon lemon juice
  • 8-12 baby lamb chops
  • Kosher salt and course ground black pepper
  • 2 tablespoons olive oil


  1. Heat oven to high broil.
  2. In a small bowl combine Parmesan cheese, garlic, breadcrumbs, mustard, basil, parsley, lemon zest, and lemon juice. Mix well.
  3. Rinse and pat dry lamb chops well. Season with salt and pepper on both sides.
  4. In a large non-stick skillet or sauté pan, heat oil over medium high heat. Sear lamb chops 2 to 3 minutes on each side or until golden brown.
  5. Remove lamb chops from pan and place on foil lined baking sheet. Evenly press herb mixture on one side of lamb chop.
  6. Place pan under broiler until crust begins to brown and internal temperature of lamb chop is 140-145 degrees. Serve immediately.

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