Description
At its core, Rosemary and Garlic Crust Lamb Chops is a classic gourmet meat preparation where individual lamb ribs or loin chops are seasoned, pan-seared to lock in rich flavors, brushed with a savory binder, coated in a crisp herb breadcrumb crust, and finished in a hot oven.
Ingredients
For the lamb chops
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8 lamb chops (about 800 g–1 kg)
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2 tbsp olive oil
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4 garlic cloves, finely minced
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2 tbsp fresh rosemary, finely chopped
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1 tbsp fresh parsley, chopped
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2 tbsp Dijon mustard
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½ cup (50 g) breadcrumbs or panko
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¼ cup (25 g) finely grated Parmesan cheese (optional)
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1 tsp salt, or to taste
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½ tsp freshly ground black pepper
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½ tsp paprika (optional)
For the finishing butter
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2 tbsp unsalted butter
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1 small garlic clove, lightly crushed
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1 small sprig of rosemary
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1 tsp lemon juice
Instructions
1. Prepare the lamb
Pat the lamb chops dry with paper towels. Season both sides with salt, black pepper, and paprika. Let them sit at room temperature for about 15–20 minutes while you prepare the crust.
2. Make the rosemary and garlic crust
In a small bowl, combine the breadcrumbs, minced garlic, chopped rosemary, parsley, Parmesan if using, and 1 tbsp olive oil. Mix until evenly combined. The mixture should be fragrant and lightly moist.
3. Sear the lamb chops
Preheat the oven to 200°C (400°F). Heat the remaining olive oil in an oven-safe skillet over medium-high heat. Sear the lamb chops for 2–3 minutes per side until nicely browned. Work in batches if necessary.
4. Apply the crust
Remove the chops briefly from the skillet. Brush the tops and sides with Dijon mustard, then press the rosemary-garlic breadcrumb mixture firmly onto the mustard-coated surfaces. Arrange the chops crust-side up in the skillet or on a baking tray.
5. Roast until cooked
Transfer to the preheated oven and roast for approximately 5–10 minutes, depending on thickness and your preferred doneness. For food safety, cook whole lamb chops to at least 63°C (145°F) internally and allow them to rest for 3 minutes. Use a meat thermometer for the most reliable result.
6. Finish and serve
Melt the butter in a small pan with the crushed garlic and rosemary sprig. Cook gently for 1–2 minutes, then stir in the lemon juice. Drizzle lightly over the rested lamb chops and serve immediately.
Notes
These rosemary and garlic crusted lamb chops are best served hot, straight from the oven, when the herb crust is crisp and fragrant and the lamb is tender and juicy. Finish with a squeeze of fresh lemon for a bright, elegant touch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 lamb chops
- Calories: 520 kcal
Keywords: Garlic herb crusted lamb chops, rosemary crusted lamb chops, herb crusted lamb loin chops