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