Lamb Chops — Herb Crusted
Crispy herb crust gives way to tender, rosy lamb. A special occasion dish ready in minutes.
30 min total, minimal dishes
Lamb Chops — Herb Crusted
Crispy herb crust gives way to tender, rosy lamb. A special occasion dish ready in minutes.
30 min total, minimal dishes
Key move
Sear the lamb chops over high heat to develop a crispy crust before transferring to the oven.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
The Setup
- Oven-Safe Skillet12-inch
- Mixing Bowlmedium
- Meat Thermometer
The Mise en Place
5 of 8Your prep station before cooking begins
The Protein (0/3)
The Pantry (0/1)
Other (0/4)
Herb crust is not sticking to the lamb chops.
Make sure the lamb chops are dry before pressing on the herb mixture.
Lamb chops are overcooked.
Use a meat thermometer to ensure the lamb chops are cooked to the desired internal temperature.
Chef's Notes
Sear chops in a hot pan for 2-3 mins per side before baking to develop a delicious crust.
Rest lamb chops for 5-10 minutes after cooking to allow juices to redistribute for maximum tenderness.
Serve with roasted root vegetables or a fresh mint and pea salad for a balanced meal.
Prepare the herb crust mixture up to 2 days ahead and store in an airtight container in the fridge.
The Method
PREHEAT
Preheat oven to 400°F (200°C).
Inaccurate temperature: Avoid opening the door frequently, as this causes significant heat loss and uneven cooking.
Oven is preheated to 400°F (200°C)
COMBINE
Prep aheadIn a bowl, combine rosemary, thyme, breadcrumbs (½ cups), and Parmesan cheese (¼ cups).
Uneven coating: Large clumps of cheese will prevent the crust from adhering properly to the lamb.
Herbs, breadcrumbs, and cheese are evenly mixed
SEASON
Prep aheadSeason lamb chops (1200 g) with salt (1 tsp) and pepper.
Over-salting: The Parmesan in the crust is already salty; use a light hand with the kosher salt.
Lamb chops are evenly seasoned
PRESS
Prep aheadPress the herb mixture firmly onto both sides of the lamb chops (1200 g).
Uneven coating: Loose herbs will burn in the pan; ensure the surface is fully covered and pressed tight.
Herb mixture adheres well to the lamb chops
HEAT
Heat olive oil (2 tbsp) in a large oven-safe skillet over high heat.
Smoke point: If the oil starts smoking heavily, remove from heat immediately to prevent a burnt flavor
Olive oil is shimmering and hot
SEAR
Time-sensitiveSear lamb chops (1200 g) for 2-3 minutes per side, until golden brown and crispy.
Crowding the pan: Do not overcrowd the skillet, as this will steam the meat instead of searing it
Lamb chops have a deep golden brown and crispy crust
TRANSFER
Time-sensitiveTransfer the skillet to the preheated oven and bake for 5-7 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
Overcooking: Lamb continues to cook after leaving the oven; pull it a few degrees early
Lamb chops reach an internal temperature of 135°F (57°C)
REST
Let the lamb chops (1200 g) rest for 5 minutes before serving.
Soggy crust risk: Tightly wrapping the chops in foil traps steam, which will soften your crispy crust.
Lamb chops have rested for 5 minutes
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