Crispy Herb and Garlic Crusted Lamb Chops Tips, FAQ & printable recipe

Tips for success

To ensure the crust stays on the lamb, try letting the crusted chops sit in the refrigerator for about ten minutes before searing.

This helps the coating firm up and stick to the meat, minimizing the chance of it falling off when you flip the chops in the hot skillet.

If you are cooking for a large group, sear the chops in batches. It is better to have perfectly seared, crispy chops served in two rounds than to have a crowded pan that results in uneven cooking and a lack of that delicious, golden crust that everyone expects.

Variations

• Spicy Herb Crust: Add a half teaspoon of crushed red pepper flakes to the herb and sesame mixture for a subtle heat that complements the richness of the lamb.
• Lemon Zest Infusion: Stir in one teaspoon of finely grated fresh lemon zest into the crust mixture to provide a bright, citrusy aroma that cuts through the savory garlic.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Ensure they are cooled to room temperature within 2 hours before storing.

Freezer

Freezing is not recommended as the texture of the herb and sesame crust will become soft and lose its signature crunch upon thawing and reheating.

Reheat

Reheat in a preheated oven at 350°F (175°C) for 8-10 minutes until warmed through. Avoid the microwave, which will make the crust soggy.

Store any leftovers in an airtight container to maintain the integrity of the crust for as long as possible. Place the container in the coldest part of the refrigerator.

While the crust will lose some of its crunch over time, the flavor remains excellent for a quick meal the next day.

You can prepare the herb and garlic crust mixture up to twenty-four hours in advance and store it in the refrigerator.

However, for the best results, do not coat the lamb chops until you are ready to sear them, as the moisture from the meat will soften the crust if left on for too long.

Serving ideas

Serve these lamb chops immediately while the crust is at its crispiest. They pair wonderfully with simple roasted root vegetables, a light arugula salad, or a side of creamy mashed potatoes. The vibrant green of the herbs in the crust looks beautiful on a white plate.

Consider serving a small side of lemon wedges alongside the chops.

A quick squeeze of fresh lemon juice over the finished dish cuts through the richness of the lamb and highlights the fresh notes of the herbs, providing a bright finish to the savory, garlic-infused crust.

Frequently asked questions

Recipe card

Crispy Herb and Garlic Crusted Lamb Chops

Prep 10 minCook 15 minRest 5 minTotal 30 minServes 4

Ingredients

• 8 pieces lamb chops, about 1-inch thick
• 3 cloves garlic, minced
• 1/4 cup fresh herbs (parsley and rosemary), finely chopped
• 2 tbsp sesame seeds
• 2 tbsp olive oil

Instructions

1. In a small mixing bowl, combine the minced garlic, chopped fresh herbs, and sesame seeds. Mix until the ingredients are well incorporated to form a uniform, dry-ish coating mixture. Set this mixture aside while you prepare the lamb chops for coating.
2. Pat the lamb chops dry with paper towels to ensure the crust sticks properly. Firmly press the herb-garlic-sesame mixture onto the surface of each lamb chop, ensuring a thick, even layer covers the meat.
3. Heat the olive oil in a large cast iron skillet over medium-high heat until shimmering. Place the crusted lamb chops into the hot skillet. Sear for 3 to 4 minutes per side until the crust is golden brown and crispy. Ensure the lamb reaches an internal temperature of 145°F (63°C). Remove from heat and let rest for at least 3 minutes before serving.

Contains: sesame

Estimated nutrition per serving

Calories

380

Protein

28 g

Carbohydrates

3 g

Fat

29 g

Fiber

1 g

Sugar

0.5 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.