Parmesan-Crusted Lamb Chops
This dinner is as easy as it is fancy
Do you see the words Frenched rack of lamb and think, Oh, you fancy? Yes, an entire roasted rack of lamb might not be weeknight appropriate, but if you slice that rack up into separate chops and cook them on the stovetop, you may just have yourself a new favorite Monday-night dinner.
Our Parmesan-crusted lamb chops are quick and easy enough to pull off after a long workday but fancy-looking enough to serve on a holiday. The same dredging station you might use for a chicken cutlet gets you a golden-crusted and perfectly pink lamb chop in half the time.
Starting with a Frenched rack of lamb, cut between the bones and divide the rack into 8 chops. Trim any excess fat from the meat and season well with salt and pepper on both sides. Set the lamb aside.
In a shallow bowl, season ½ cup of flour with ½ teaspoon of kosher salt, ¼ teaspoon of black pepper and a pinch of cayenne pepper. In a second shallow bowl, lightly beat 2 eggs. In a third shallow bowl, mix ½ cup of panko bread crumbs with ½ cup of shredded Parmesan cheese and 1 teaspoon of fresh thyme leaves.
Dip each chop into the flour mix, then the beaten eggs, and lastly coat well in the Parmesan-bread crumb mixture. In a large skillet, slowly panfry the chops in ½ inch of olive oil until golden brown, about 2½ minutes on each side. Lay the meat on paper towels to drain.
Get more lamb chop recipes:
• Easy, Herby Grilled Lamb Chops
• Simple Skillet Lamb Chops with Rosemary
• Sizzle Lamb Chops Up with Lots of Garlic