I love this recipe because it makes lamb chops approachable while still feeling special. The Parmesan and breadcrumb crust adds a satisfying crunch and infuses every bite with nutty, garlicky flavor. The oven does most of the work, and I can have restaurant-quality lamb chops on the table in less than 30 minutes. Whether I’m cooking for guests or just treating myself, this dish always feels like an occasion.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
8 lamb chops (rib or loin, about 1 inch thick) ½ cup grated Parmesan cheese ½ cup breadcrumbs (Panko or regular) 2 cloves garlic, minced 2 tbsp fresh parsley, chopped (or 1 tsp dried) 1 tsp dried rosemary or thyme Salt and black pepper, to taste 2 tbsp olive oil 1 tbsp Dijon mustard (optional, for coating)
Directions
Preheat Oven: I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper or foil. I lightly grease the surface to prevent sticking.
Prepare the Coating: In a medium bowl, I combine the grated Parmesan, breadcrumbs, minced garlic, parsley, rosemary (or thyme), salt, and black pepper. I mix until well blended.
Prep the Lamb Chops: I pat the lamb chops dry with paper towels to help the coating stick better. For extra flavor, I brush each chop lightly with Dijon mustard, which also helps the crumbs adhere.
Coat the Lamb Chops: I press both sides of each lamb chop firmly into the Parmesan breadcrumb mixture, coating them evenly. I gently shake off any excess crumbs.
Bake: I place the coated lamb chops on the prepared baking sheet and drizzle or brush olive oil over the tops to help them crisp up in the oven. I bake for 15–18 minutes, flipping halfway through, until they reach my desired doneness—about 145°F for medium-rare or 160°F for medium. For a beautiful, crunchy top, I broil them for 1–2 minutes at the end, keeping a close eye so they don’t burn.
Rest and Serve: I let the lamb chops rest for about 5 minutes before serving to allow the juices to redistribute. I garnish with a sprinkle of fresh parsley before serving.
Servings and Timing
This recipe makes 4 servings (2 chops per person). Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes
Variations
Sometimes I like to add a teaspoon of lemon zest to the breadcrumb mixture for a bright, fresh flavor that complements the richness of the lamb. For an herb-forward version, I swap the parsley and rosemary for a mix of thyme, oregano, and mint. If I’m feeling indulgent, I sprinkle a little extra Parmesan on top before broiling for an even crispier crust. For a spicy kick, I add a pinch of red pepper flakes or smoked paprika to the coating.
Storage/Reheating
I store any leftover lamb chops in an airtight container in the refrigerator for up to 3 days. To reheat without losing the crispy crust, I warm them in the oven at 350°F for 10 minutes or in an air fryer for 5–6 minutes. I avoid microwaving, as it can make the coating soggy. Leftovers also taste great sliced over salads or tucked into sandwiches.
FAQs
Can I use boneless lamb chops?
Yes, boneless chops work just as well, though I reduce the baking time slightly since they cook faster.
Can I prepare them ahead of time?
Yes, I can coat the lamb chops up to a few hours ahead and refrigerate them until ready to bake.
What kind of breadcrumbs are best?
I prefer Panko for extra crunch, but regular breadcrumbs also give a nice, even coating.
How do I know when the lamb is done?
I use a meat thermometer—145°F for medium-rare or 160°F for medium. The meat should be tender and slightly pink inside.
Can I pan-fry instead of baking?
Yes, I can sear the coated chops in a skillet with a little oil for 3–4 minutes per side, then finish them in a 375°F oven for 5 minutes.
What should I serve with them?
I love pairing these chops with roasted vegetables, garlic mashed potatoes, or a crisp salad.
Can I make this recipe gluten-free?
Yes, I use gluten-free breadcrumbs or crushed gluten-free crackers as a substitute.
How can I make the crust even crispier?
Brushing olive oil over the coating before baking and giving them a quick broil at the end ensures a perfect crunch.
Can I use grated Pecorino Romano instead of Parmesan?
Definitely. Pecorino adds a saltier, sharper flavor that pairs beautifully with lamb.
Can I freeze them?
I recommend freezing them before baking. Once coated, I freeze them on a tray, then transfer to a bag. When ready, I bake them directly from frozen, adding a few extra minutes.
Conclusion
I find these Parmesan baked lamb chops to be the perfect blend of elegance and simplicity. The tender lamb, coated with a golden, garlicky crust, delivers incredible flavor with minimal effort. It’s an easy way to create a dish that looks and tastes gourmet, whether I’m cooking for guests or just elevating a weeknight meal. Every bite reminds me why lamb remains one of the most luxurious and rewarding meats to prepare.
These Parmesan Baked Lamb Chops are tender, juicy, and coated in a crisp, garlicky crust of Parmesan and herbs. They’re elegant enough for entertaining yet simple enough for a weeknight meal, ready in under 30 minutes with irresistible flavor and crunch.
Ingredients
8 lamb chops (rib or loin, about 1 inch thick)
½ cup grated Parmesan cheese
½ cup breadcrumbs (Panko or regular)
2 cloves garlic, minced
2 tbsp fresh parsley, chopped (or 1 tsp dried)
1 tsp dried rosemary or thyme
Salt and black pepper, to taste
2 tbsp olive oil
1 tbsp Dijon mustard (optional, for coating)
Instructions
Preheat the oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment or foil. Lightly grease the surface.
Prepare the coating: In a bowl, combine Parmesan, breadcrumbs, garlic, parsley, rosemary (or thyme), salt, and pepper. Mix well.
Prep the lamb chops: Pat lamb chops dry. Brush lightly with Dijon mustard, if using, to help the coating stick.
Coat the lamb: Press each chop into the breadcrumb mixture, coating both sides evenly. Shake off any excess crumbs.
Bake: Arrange coated chops on the baking sheet. Drizzle or brush olive oil over the tops. Bake for 15–18 minutes, flipping halfway through, until golden and cooked to desired doneness (145°F for medium-rare, 160°F for medium). Broil 1–2 minutes at the end for extra crispness.
Rest and serve: Let rest for 5 minutes before serving. Garnish with parsley and serve hot.
Notes
Add lemon zest to the coating for a fresh twist.
Panko breadcrumbs give a lighter, crunchier texture.
Brushing olive oil before baking helps crisp the crust.
Finish under the broiler for a golden, restaurant-style top.
Pairs beautifully with roasted veggies or mashed potatoes.
