Panko-Crusted Lamb Chops Recipe

5 from 5 votes

Panko-Crusted Lamb Chops 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!

Prep Time15

Cook Time10

Total Time25

Course: Appetizer, dinner, Main Course, main dish

Cuisine: American

Servings:

Calories: 703kcal

Author: Teri & Jenny

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

US Customary - Metric

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.

Nutrition