Time waits for no man (or lamb), so stop waiting until Christmas or Easter to enjoy a delicious lamb dish! Lamb chops are a much easier approach to lamb as opposed to a loin or leg –and this recipe makes your next meal delicious, quick & easy. Lamb is a gamey meat, so crusting it in my lemony, garlicky herb paste gives it great flavor and compliments the chop; and the Dijon mustard gives a tanginess as well as acts as a great glue for that golden brown crust. My chef tip: make sure to check your temperature while cooking. You don’t want your herb crust lamb chop to taste like an herb crusted shoe!
Heat oven to high broil.
In a small bowl combine Parmesan cheese, garlic, breadcrumbs, mustard, basil, parsley, lemon zest, and
lemon juice. Mix well.
Rinse and pat dry lamb chops well. Season with salt and pepper on both sides.
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.
Remove lamb chops from pan and place on foil lined baking sheet.
Evenly press herb mixture on one side of lamb chop.
Place pan under broiler until crust begins to brown and internal temperature of lamb chop is 140˚F - 145˚F . Serve immediately.
Serving Size 2 lamb chops
Servings 4