Garlic and Herb Crusted Lamb Chops
Garlic and Herb Crusted Lamb Chops are tender, juicy lamb chops coated with a flavorful mix of garlic, fresh herbs, and a crispy crust that adds a delicious texture. The…
By Ava
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Reading time: 5 min
Tip: save now, make later.
Garlic and Herb Crusted Lamb Chops are tender, juicy lamb chops coated with a flavorful mix of garlic, fresh herbs, and a crispy crust that adds a delicious texture. The herbs and garlic create a wonderful aroma that fills the kitchen while cooking, making it hard to wait until the meal is ready.
I love making these lamb chops when I want something special but not too complicated. The garlic and herbs really bring out the natural flavor of the lamb without overpowering it. Plus, the crispy crust makes each bite feel like a little treat. I always find that letting the meat rest for a few minutes after cooking makes a big difference in keeping it juicy and tender.
These lamb chops are perfect for a cozy dinner at home or when friends are over. I like serving them with a side of roasted vegetables or a simple salad to balance the rich flavors. If you’re looking to impress without spending hours in the kitchen, this recipe is a great choice that never fails to get compliments!
Key Ingredients & Substitutions
Lamb Chops: Choose fresh, good-quality lamb chops around 1-inch thick. Thicker chops take longer to cook but stay juicy. If lamb isn’t available, pork chops with a similar cut can work, though flavor changes.
Fresh Herbs: Parsley, rosemary, and thyme are classic. They add fresh, earthy notes that pair well with lamb. If you can’t find fresh herbs, use 1 teaspoon each of dried herbs instead but reduce the amount slightly as dried are more concentrated.
Garlic and Mustard: Minced garlic gives a strong savory punch while Dijon mustard helps the herb crust stick and adds tanginess. If you prefer milder mustard, try whole-grain mustard or skip it and use olive oil as a binder.
Breadcrumbs and Parmesan: Panko breadcrumbs create a crunchy crust, while Parmesan adds a nutty taste. If avoiding cheese, you can skip Parmesan, but keep the breadcrumbs for texture.
How Do I Get the Herb Crust Crispy Without Burning It?
This step is key to great texture and taste. Here’s how I do it:
- Pat lamb dry before seasoning to avoid moisture that stops crust from sticking.
- Brush chops with mustard to help the herb and breadcrumb mix stick firmly.
- Press herb mix onto one side evenly—don’t pile it on too thick or it won’t cook through.
- Heat your skillet well and add oil so the crust crisps immediately when it hits the pan.
- Sear crust-side down first without moving the chops for 3-4 minutes to form a golden, crunchy layer.
- Finish cooking by flipping and searing the other side briefly to keep the inside juicy.
By following these tips, you’ll get a nicely browned crust without it burning or falling off. Remember to watch the heat; too high can burn herb crust, too low won’t crisp it properly.
Equipment You’ll Need
- Large skillet – perfect for searing lamb chops and getting a crispy crust.
- Mixing bowl – helps you combine the herb crust ingredients evenly.
- Brush or spoon – to spread Dijon mustard on the chops easily.
- Tongs – makes flipping lamb chops safe and simple without piercing the meat.
- Meat thermometer – ensures you cook the lamb to your preferred doneness.
Flavor Variations & Add-Ins
- Swap rosemary for mint in the herb mix for a fresh, bright twist that pairs beautifully with lamb.
- Add crushed pistachios to the breadcrumb crust for extra crunch and a nutty flavor.
- Mix in a little smoked paprika or cayenne pepper to add a mild smoky or spicy kick.
- Try using goat cheese crumbles on top instead of Parmesan for a tangier note.
Equipment You’ll Need:
- Large heavy skillet or frying pan – for searing the lamb chops and crisping the herb crust.
- Mixing bowl – to combine the garlic, herbs, breadcrumbs, and cheese nicely.
- Basting brush or spoon – to spread the Dijon mustard evenly on the lamb chops.
- Tongs – for safely flipping the lamb chops without piercing the meat.
- Meat thermometer (optional) – to check the lamb’s internal temperature for perfect doneness.
- Plate and aluminum foil – for resting the lamb chops before serving.
Variations and Tips for Customizing:
- Herb Swap: Use fresh mint or oregano instead of rosemary and thyme for a different flavor profile.
- Nuts for Crunch: Add finely chopped pistachios or walnuts into the breadcrumb mix for extra texture and nutty taste.
- Spice it Up: Mix in a pinch of smoked paprika or cayenne pepper with the herbs and breadcrumbs for a subtle smoky or spicy kick.
- Cheese Alternatives: Swap Parmesan for crumbled goat cheese or feta for a tangier crust.
- Mustard Options: Try whole grain mustard or spicy brown mustard in place of Dijon for more texture or heat.
Can I Use Frozen Lamb Chops for This Recipe?
Yes, but be sure to thaw them completely in the refrigerator overnight. Pat them dry before seasoning to get the best crust and avoid excess moisture.
How Should I Store Leftover Lamb Chops?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat to keep the crust crispy and the meat tender.
Can I Prepare the Herb Crust Ahead of Time?
Absolutely! Mix the herb crust ingredients and keep them in an airtight container in the fridge for up to 24 hours. Apply to the chops just before cooking.
What’s the Best Way to Check If the Lamb Is Cooked Properly?
Use a meat thermometer to check the internal temperature: 135°F (57°C) for medium-rare and up to 145°F (63°C) for medium. Rest the meat before serving to lock in juices.