Lamb Chops — Herb Crusted
Crispy herb crust gives way to tender, rosy lamb. A special occasion dish ready in minutes.
Lamb Chops — Herb Crusted
Crispy herb crust gives way to tender, rosy lamb. A special occasion dish ready in minutes.
The Key Move
Sear the lamb chops over high heat to develop a crispy crust before transferring to the oven.
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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.
The Method
PREHEAT
Preheat oven to 400°F (200°C).
COMBINE
Prep aheadIn a bowl, combine rosemary, thyme, breadcrumbs (½ cups), and Parmesan cheese (¼ cups).
Herbs evenly distributed throughout the breadcrumbs
SEASON
Prep aheadSeason lamb chops (1200 g) with salt (1 tsp) and pepper.
PRESS
Prep aheadPress the herb mixture firmly onto both sides of the lamb chops (1200 g).
Herb crust adheres well to the lamb chops
HEAT
Heat olive oil (2 tbsp) in a large oven-safe skillet over high heat.
SEAR
Time-sensitiveSear lamb chops (1200 g) for 2-3 minutes per side, until golden brown and crispy.
Deep golden brown crust • Sizzling sound, aromatic herbs
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
Crust should be golden brown and crispy
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.
REST
Let the lamb chops (1200 g) rest for 5 minutes before serving.
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