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Perfect Herb-Crusted Kosher Lamb Chops – Restaurant Quality

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Meat (Fleishig)

Herb-crusted lamb chops are a restaurant-style dinner that’s simple to make at home. The chops are seared, brushed with Dijon mustard and pressed into a crust of panko, fresh rosemary, thyme, parsley, garlic and lemon zest, then finished in the oven until the crust is golden and the meat is pink inside.

Sear, Crust, Roast

Searing gives the chops a browned exterior and flavor; the mustard then acts as glue for the herb crust. Press the crumbs on firmly so they stick, and finish the chops in a hot oven. Use a meat thermometer: 130 to 135°F for medium-rare, 140 to 145°F for medium. Let them rest for 5 minutes before serving.

Kosher Notes

This is a meat (fleishig) recipe. Rib chops come from the front of the lamb and are widely available from kosher butchers. Serve with pareve sides like roasted potatoes, couscous or green beans with olive oil.

Make-Ahead

The herb crust can be mixed up to 4 hours ahead and refrigerated. Cook the chops just before serving; they’re best eaten right after resting.

Perfect Herb-Crusted Kosher Lamb Chops – Restaurant Quality
Restaurant-quality herb-crusted lamb chops you can make at home with a fragrant coating of fresh herbs, garlic, and crispy breadcrumbs.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Jewish, Mediterranean
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 8 kosher lamb rib chops about 1 inch thick
  • 2 tablespoons olive oil
  • 1 cup panko breadcrumbs
  • 3 tablespoons fresh rosemary finely chopped
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons fresh parsley finely chopped
  • 4 cloves garlic minced
  • 2 tablespoons Dijon mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1 tablespoon lemon zest

What I use for this recipe

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Method
 

  1. Remove lamb chops from refrigerator and let come to room temperature for 30 minutes. Preheat oven to 425°F.
  2. In a bowl, combine panko breadcrumbs, rosemary, thyme, parsley, garlic, lemon zest, salt, and pepper. Mix well.
  3. Pat lamb chops completely dry with paper towels. Season both sides generously with salt and pepper.
  4. Heat olive oil in a large oven-safe skillet over medium-high heat. When oil shimmers, add lamb chops.
  5. Sear lamb chops for 2-3 minutes per side until golden brown. Don't move them around while searing.
  6. Remove skillet from heat. Brush the top of each lamb chop with Dijon mustard.
  7. Press the herb breadcrumb mixture firmly onto the mustard-coated side of each chop.
  8. Transfer skillet to preheated oven and roast for 8-12 minutes for medium-rare (internal temperature of 130°F).
  9. Remove from oven and let rest for 5 minutes before serving. The internal temperature will rise to about 135°F during resting.

Notes

For best results, use a meat thermometer to check doneness. Medium-rare is 130-135°F, medium is 140-145°F. The herb crust can be prepared up to 4 hours ahead and refrigerated. Lamb chops are best served immediately after resting.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 19g 24%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 125mg 42%
Sodium 420mg 18%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 42g 84%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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