I couldn’t be more excited about our parmesan and Panko-Crusted Lamb Chops Recipe! This recipe is DELICIOUS and so easy to make. These lamb chops make a great main dish, but I also LOVE serving it as a hand held appetizer!
I also love these panko-crusted lamb chops because they come together from start to finish in under 30 minutes! This means you can make these even on a busy weeknight! The parmesan and panko crust with the bits of tarragon and chives really take the rib chops to the next level. They’re just so so good, and I hope you love them as much as I do!
How to Make Our Panko-Crusted Lamb Chops Recipe
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.
- Generously season lamb chops 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).
- Remove from heat, lightly season with sea salt flakes and remaining sliced chives.
Why Panko is the Best Breading
Panko is a Japanese-style breadcrumb. It’s made of crustless bread that is processed in a way that the flakes don’t absorb as much oil as other breadcrumbs. This results in a crispier product overall when baked, air-fried or fried.
What to Serve with Our Lamb Chops
When we serve our panko-crusted lamb chops as an entree, there are so many amazing side dishes to serve with it that comes to mind. A few of our favorites are below!
- Cheesy Root Vegetable Gratin
- Roasted Cauliflower
- Caesar Salad
- Cauliflower Parsnip and Roasted Garlic Mash
- Apple Fennel Stuffing
- Avocado and Gem Lettuce Salad
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.
More Delicious Lamb Recipes You Will Love
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Panko-Crusted Lamb Chops Recipe
INGREDIENTS
- 2/3 cup all purpose flour
- 2 teaspoons garlic powder
- 1 1/2 teaspoons smoked paprika
- 2/3 cup Panko breadcrumbs
- 1/3 cup grated Parmesan
- 1 1/2 tablespoons minced tarragon
- 1 1/2 tablespoons thinly sliced chives
- 1 rack lamb chops, cut into individual ribs
- 2 eggs, beaten
- 1/2 cup neutral oil
- salt and pepper to taste
INSTRUCTIONS
- 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.
- Generously season lamb chops 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).
- Remove from heat, lightly season with sea salt flakes and remaining sliced chives.
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