Herb-Crusted Lamb Chops Recipe – French Special
Herb-Crusted Lamb Chops are a fragrant, elegant, and flavor-packed dish featuring tender lamb coated in a crisp, aromatic herb crust. A blend of rosemary, thyme, garlic, parsley, and parmesan creates a deeply savory coating that enhances the natural juiciness of the meat. Perfect for festive meals, romantic dinners, or gourmet-style home cooking, this dish delivers restaurant-quality flavor with simple, approachable steps.
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
For the Lamb Chops:
- 8 lamb chops
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
For the Herb Crust:
- 1/2 cup breadcrumbs (panko preferred)
- 2 tbsp rosemary, finely chopped
- 2 tbsp thyme, finely chopped
- 3 cloves garlic, minced
- 2 tbsp parsley, chopped
- 2 tbsp grated parmesan (optional for richness)
- 2 tbsp olive oil
- 1 tsp lemon zest
Herb-Crusted Lamb Chops Instructions:
Preheat oven to 200°C (400°F).
Season lamb chops with salt, pepper, and a drizzle of olive oil.
Mix breadcrumbs, rosemary, thyme, garlic, parsley, parmesan, olive oil, and lemon zest in a bowl to form the herb crust.
Press the herb mixture firmly onto each lamb chop.
Heat a skillet and sear the herb-coated chops for 1–2 minutes per side to lock in flavor.
Transfer to a baking tray and roast for 8–10 minutes or until desired doneness.
Rest the lamb chops for 5 minutes before serving to retain juiciness.
Recipe Notes :
Use panko breadcrumbs for an extra-crispy crust that stays crunchy after baking.
A light layer of Dijon mustard adds deeper flavor and helps the herb crust stick better.
For perfect doneness, aim for medium-rare at about 57°C (135°F).
Rest the lamb chops for at least 5 minutes before serving to keep them juicy.
Add lemon zest or extra herbs to brighten and elevate the overall flavor.
