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    Home > Blog > Appetizers > Panko-Crusted Lamb Chops Recipe

    Panko-Crusted Lamb Chops Recipe

    by Jenny Park · Published: Mar 21, 2023

    Jump to Recipe
    A crazy-delicious and very simple Parmesan and Panko-Crusted Lamb Chops Recipe, made in under 30 minutes! Our recipe is perfect to serve as an appetizer, but hearty enough to stand alone as the main course for dinner! Just pair the chops with a side of Roasted Cauliflower and some Buttery Spatzle and you have an incredible meal that will satisfy anyone!
    Panko crusted lamb chop recipe on a plate.

    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 Panko Crusted Lamb Chops Recipe

    Ingredients to make panko crusted lamb chops.

    Process

    1. In a shallow bowl combine flour, garlic powder and paprika. Whisk together.
    2. 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.
    1. Generously season lamb chops with salt and pepper.
    Lamb chops seasoned with salt and pepper.
    1. 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.
    Lamb chops being dredged to pan fry.
    1. 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.
    1. Remove from heat, lightly season with sea salt flakes and remaining sliced chives.
    Panko lamb chops sprinkled with chives on top.

    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.
    Panko crusted lamb chops on a plate.

    More Delicious Lamb Recipes You Will Love

    • Lamb kofta on rice with pita triangles and salad.
      Lamb Kofta
    • Grass fed lamb meatballs with gravy over egg noodles with forks.
      Grass-fed Lamb Meatballs
    • Garlic Butter Lamb Chops on a platter, part of our Christmas Dinner Ideas.
      Garlic Butter Lamb Chops
    • Lamb kabobs on a platter skewered with a side of yogurt sauce.
      Lamb Kabobs

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    Panko crusted lamb chops recipe on a platter.

    Panko-Crusted Lamb Chops Recipe

    5 from 6 votes
    PRINT RECIPE Pin Recipe
    A crazy-delicious and very simple Parmesan and Panko-Crusted Lamb Chops Recipe, made in under 30 minutes! Our recipe is perfect to serve as an appetizer, but hearty enough to stand alone as the main course for dinner! Just pair the chops with a side of Roasted Cauliflower and some Buttery Spatzle and you have an incredible meal that will satisfy anyone!
    RECIPE BY Teri & Jenny
    Prep Time: 15 minutes mins
    Cook Time: 10 minutes mins
    Total Time: 25 minutes mins
    Servings: 4

      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.

      NOTES  

    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.
    Calories: 703kcal Carbohydrates: 27g Protein: 55g Fat: 40g Saturated Fat: 11g Polyunsaturated Fat: 7g Monounsaturated Fat: 19g Trans Fat: 1g Cholesterol: 238mg Sodium: 416mg Potassium: 804mg Fiber: 2g Sugar: 1g Vitamin A: 720IU Vitamin C: 2mg Calcium: 168mg Iron: 7mg
    CUISINE: American
    KEYWORD: lamb recipe, lamb rib chops, quick and easy dinner
    COURSE: Appetizer, dinner, Main Course, main dish

    You Might Also Love...

    • Lamb kofta on rice with pita triangles and salad.Lamb Kofta
    • Garlic Butter Lamb Chops on a platter, part of our Christmas Dinner Ideas.Garlic Butter Lamb Chops
    • Roasted rack of lamb on a plate with green beans and mashed potatoes.Roasted Garlic Rack of Lamb

    March 21, 2023 / 3 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post Tteokbokki (Korean Spicy Rice Cakes)
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    Reader Interactions

    March 21, 2023 / 3 Comments

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      5 from 6 votes (5 ratings without comment)

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    1. Kurt

      July 27, 2024 at 3:48 pm

      5 stars
      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.

      Reply
    2. Maurice

      April 06, 2024 at 7:51 am

      Can this recipe be done in the oven?

      Reply
      • Jenny Park

        April 06, 2024 at 3:11 pm

        Yes, but i would make sure to spray oil onto the panko crusted chops before baking and the coating may not stick quite as well

        Reply

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    Panko crusted lamb chop recipe on a plate.
    Panko crusted lamb chops with chives on top.
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    A platter of panko crusted lamb chops.
    Panko crusted lamb chop recipe on a plate.

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