Description

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)

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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.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Baked
Cuisine: Mediterranean

Nutrition

Serving Size: 2 chops
Calories: 420
Sugar: 1 g
Sodium: 580 mg
Fat: 29 g
Saturated Fat: 10 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 9 g
Fiber: 1 g
Protein: 33 g
Cholesterol: 105 mg