How to Make Panko Crusted Lamb Chops Recipe

Ingredients to make panko crusted lamb chops.

Process

In a shallow bowl combine flour, garlic powder and paprika. Whisk together.

In another shallow bowl combine panko, Parmesan, tarragon, and 1 tablespoon chives. Whisk together.

Panko crusted lamb process, flour mixture.

Parmesan and panko mixture for lamb chops.

Generously season lamb chops with salt and pepper.

Lamb chops seasoned with salt and pepper.

Dredge lamb chops in flour and shake off any excess. Next dip lamb chops in beaten egg, shaking off any excess. Finally dredge each lamb chop in the panko mixture until fully coated. Shake off any excess mixture.

Place a large skillet over medium heat and add oil. Once oil is hot, add lamb chops and sear for 4 to 5 minutes. Flip each chop and continue to sear for another 4 to 5 minutes or until panko mixture has browned and lamb has an internal temperature of 130˚F (for medium-rare doneness) or 140˚F (for medium doneness).

Panko crusted lamb chops searing in a pot.

Remove from heat, lightly season with sea salt flakes and remaining sliced chives.

Panko lamb chops sprinkled with chives on top.

Tips and Tricks for Success

If you have time, remove lamb chops from the refrigerator about 30 minutes before coating and cooking them. This will help with even cooking.

If you’re having an issue with the breading not sticking, you can bread the chops and refrigerate them (on a baking sheet lined with a cooling rack) for about 30 minutes to 1 hour, which will help the breading stick.

Kurt

July 27, 2024 at 3:48 pm

I have so much fun cruising the internet for recipes as I’ve been a widower for five and a half years. My mother taught me the basics of cooking when I was a kid and I had to cook for myself from age 21 to just about 31 when I was married. I told my new wife I’d be happy to help her clean the house and cook but she was a “traditionalist” and never allowed me to do any of that! Some would say I was lucky. I was an M.D. and had to work my butt off as patients liked me and I was busy. My wife got Radon induced lung cancer from our house and died in three months after diagnosis. Radon was rampant in our house and my lovely wife never smoked anything in her life!! The house is abated now and Radon is well below limits at the house I reside after her death.
When my wife became weak and couldn’t cook easily anymore, I took off work the last month of her life and was glad the group practice allowed me to do that. I started cooking again. My wife was complementing me time and time again about how good the meals were before she died. I’ll never forget she told me one time that I made a great meat loaf though with cancer she couldn’t eat much of it. Am going to do the breaded lamb chops tonight. I do have a Wal-Mart “injector” and put a marinade inside the meat before breading and cooking after the lamb had been soaking in a marinade all afternoon.
I usually inject all meat with a marinade before cooking. Cripes, I’ve used “Civil Defense” glass syringes with needles to inject stuff with marinades before I allowed them to soak over an afternoon! In undergraduate college in the mid 70’s they got stocks of 1950’s hospital supplies from “bomb shelters” donated that I can admit now I pilfered and they had ground glass syringes a couple of which I still use for cooking! These were precision made and being made of glass are very sanitary to use. I broke a few over the years but still have some left though not many. Marinading food, no matter if animal or vegetable is the way to go now! Oh, heard on NPR we should all become vegetarians though that wouldn’t be so bad as long as the veggies are well spiced to my taste!! Best regards.