Panko-Crusted Lamb Chops Recipe

Name: Panko-Crusted Lamb Chops Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving
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

User Reviews

5.0

18 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4
Calories
703 kcal
Course
Main Course, Appetizer, Dinner
Cuisine
American

Panko-Crusted Lamb Chops Recipe

Joelle Cantu

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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!

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Ingredients

Servings

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

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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 Information

Show Details

Calories 703kcal (35%) Carbohydrates 27g (9%) Protein 55g (110%) Fat 40g (62%) Saturated Fat 11g (55%) Polyunsaturated Fat 7g Monounsaturated Fat 19g Trans Fat 1g Cholesterol 238mg (79%) Sodium 416mg (17%) Potassium 804mg (23%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 720IU (14%) Vitamin C 2mg (2%) Calcium 168mg (17%) Iron 7mg (39%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 703 kcal

% Daily Value*

Calories	703kcal	35%
Carbohydrates	27g	9%
Protein	55g	110%
Fat	40g	62%
Saturated Fat	11g	55%
Polyunsaturated Fat	7g	41%
Monounsaturated Fat	19g	95%
Trans Fat	1g	50%
Cholesterol	238mg	79%
Sodium	416mg	17%
Potassium	804mg	17%
Fiber	2g	8%
Sugar	1g	2%
Vitamin A	720IU	14%
Vitamin C	2mg	2%
Calcium	168mg	17%
Iron	7mg	39%