If you are looking to elevate your dinner game without spending hours in the kitchen, these Garlic Parmesan Lamb Chops are the answer. Tender, juicy, and coated in a savory golden crust, they look and taste like a dish from a high-end steakhouse.
Many home cooks are intimidated by lamb, but this recipe proves just how simple it can be. The rich, slightly gamey flavor of the lamb pairs perfectly with the sharp bite of Parmesan and aromatic garlic. Whether it’s for a special date night, an Easter gathering, or just a treat yourself Tuesday, this recipe is guaranteed to impress.
Why You’ll Love This Recipe
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Elegant yet Easy: It feels fancy enough for guests but takes less than 30 minutes to prepare.
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Incredible Flavor Profile: The savory cheese crust complements the natural richness of the lamb beautifully.
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Foolproof Method: By searing first and finishing in the oven (or just searing for thinner chops), you get a perfect crust without overcooking the center.
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Keto & Low Carb Friendly: Lamb is naturally zero-carb, and the Parmesan crust keeps it low-carb while adding massive flavor.
Ingredients You’ll Need
To make this restaurant-worthy dish, you only need a few high-quality ingredients:
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Lamb Chops: 8 lamb rib chops or loin chops (about 1.5 – 2 lbs). Note: Rib chops (lollipops) are more elegant; loin chops are meatier like mini T-bone steaks.
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The Crust: 1/2 cup grated Parmesan cheese.
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Breadcrumbs: 1/4 cup Panko breadcrumbs (for extra crunch).
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Aromatics: 3 cloves garlic, minced, and 1 tablespoon fresh rosemary (chopped). Rosemary and lamb are a classic pairing.
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Binder: 2 tablespoons olive oil.
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Seasoning: Salt and freshly cracked black pepper.
Ingredient Notes & Substitutions:
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Lamb: If you can’t find rib chops, lamb loin chops are a great, often more affordable alternative. They are thicker, so adjust cooking time slightly.
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Herbs: Fresh thyme or mint can be substituted for rosemary depending on your preference.
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Gluten-Free: Use almond flour or crushed pork rinds instead of breadcrumbs for a completely gluten-free/Keto crust.
How to Make Garlic Parmesan Lamb Chops (Step-by-Step)
1. Prep the Lamb
Take the lamb chops out of the fridge 20 minutes before cooking to let them come to room temperature. This ensures even cooking. Pat them very dry with paper towels. Season generously with salt and pepper on both sides.
2. Create the Crust Mixture
In a small bowl, mix the minced garlic, grated Parmesan, breadcrumbs, chopped rosemary, and 1 tablespoon of olive oil until it forms a crumbly paste.
3. Sear the Chops
Heat the remaining tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Sear the lamb chops for 2-3 minutes on one side until a nice brown crust forms. Flip them over.
4. Add the Topping & Finish
Immediately after flipping, spoon a generous amount of the Parmesan mixture onto the seared side of each chop. Press it down gently.
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Option A (Stovetop): Lower the heat to medium and cover the pan for 2-3 minutes until the cheese melts and lamb reaches desired doneness.
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Option B (Oven – Recommended for thick chops): Transfer the skillet to a preheated oven at 400°F (200°C) for 3-5 minutes. This melts the cheese perfectly without burning the bottom.
5. Rest and Serve
Remove from the pan when the internal temperature reaches 130°F (54°C) for medium-rare or 140°F (60°C) for medium. Let them rest for 5 minutes before serving.
Serving Suggestions
Since lamb is rich, pair it with lighter or acidic sides to balance the plate:
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Sides: Roasted baby carrots, sautéed spinach, or a refreshing cucumber mint salad.
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Starch: Creamy polenta or garlic mashed potatoes are classic accompaniments.
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Wine: A bold red wine like a Cabernet Sauvignon or a Syrah stands up well to the strong flavors of lamb and garlic.
Frequently Asked Questions (FAQ)
Q: How do I know when lamb is done?
A: Lamb is best enjoyed pink!
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Rare: 120-125°F
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Medium-Rare: 130-135°F (Recommended for best flavor/texture)
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Medium: 140-145°F
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Well Done: 160°F+ (Not recommended as it can become tough).
Q: Can I marinate the lamb first?
A: You can, but with this Parmesan crust method, a marinade isn’t necessary. The crust provides plenty of flavor. If you want to marinate, use olive oil, lemon, and herbs for 30 minutes, then wipe dry before searing.
Q: Is this recipe expensive?
A: Lamb can be pricier than chicken or pork. To save money, look for “lamb loin chops” which are often cheaper than the “frenched” rib chops, or buy a rack of lamb at Costco/Sam’s Club and slice it yourself.
Q: Can I use dried herbs?
A: Yes, but use 1/3 of the amount. For example, use 1 teaspoon dried rosemary instead of 1 tablespoon fresh. However, fresh herbs really make a difference with lamb!