Herb-Crusted Lamb Chops

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Individual lamb rib chops get coated in Dijon mustard and a crispy herb breadcrumb crust, then roasted until pink and juicy inside. This elegant but surprisingly easy dish makes a wonderful Valentine’s Day recipe for a romantic dinner at home, or an impressive Galentine’s main course that looks like you spent hours in the kitchen.

Why You’ll Love It

  • Individual chops are more affordable than a full rack
  • Each person gets their own perfectly portioned serving
  • Active prep time is only 15 minutes
  • Restaurant-quality results at home
  • The mustard acts as glue for the crust—no egg wash needed

Ingredients

For the lamb chops:

  • 8 lamb rib chops (about 1 inch thick, 3–4 oz each)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons Dijon mustard

For the herb crust:

  • ¾ cup panko breadcrumbs
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 2 garlic cloves, minced
  • 1 teaspoon lemon zest
  • 2 tablespoons olive oil
  • ¼ teaspoon kosher salt

Steps

  1. Preheat the oven and prep your pan. Set your oven to 425°F. Line a rimmed baking sheet with aluminum foil and place a wire rack on top. This elevates the chops so heat circulates underneath, giving you a better crust.
  2. Make the herb crust mixture. In a shallow bowl, combine the panko, parsley, rosemary, thyme, garlic, lemon zest, olive oil, and ¼ teaspoon salt. Mix with your fingers until the crumbs are evenly coated with oil and herbs. The mixture should hold together loosely when squeezed.
  3. Season the lamb. Pat the lamb chops completely dry with paper towels. Moisture prevents browning. Season both sides with the 1 teaspoon salt and ½ teaspoon pepper.
  4. Coat with mustard. Using a brush or the back of a spoon, coat the top and sides of each chop with a thin layer of Dijon mustard. The mustard helps the crust adhere and adds sharp, tangy flavor that complements lamb beautifully.
  5. Apply the crust. Press a generous layer of the herb mixture onto the mustard-coated surfaces of each chop, pressing firmly so it sticks. Place chops on the prepared rack, crust side up.
  6. Roast the lamb. Roast for 12–15 minutes for medium-rare (125°F internal temperature) or 15–18 minutes for medium (130–135°F). Use an instant-read thermometer inserted into the thickest part of the meat, avoiding the bone.
  7. Rest before serving. Transfer the chops to a cutting board and let rest for 5 minutes. The internal temperature will rise another 5 degrees as they rest, and the juices will redistribute throughout the meat.

Helpful Tips & Substitutions

Choosing lamb chops: Rib chops have a small eye of tender meat attached to a long bone—they’re the individual cuts from a rack of lamb. Loin chops look like tiny T-bone steaks and work equally well. Both should be about 1 inch thick for this cooking time.

Why pat them dry: Surface moisture creates steam, which prevents browning and makes the crust soggy. Taking 30 seconds to dry each chop makes a noticeable difference.

Dried herb substitution: If you don’t have fresh herbs, use 2 teaspoons dried Italian seasoning blend. Fresh herbs give better flavor and color, but dried works in a pinch.

Breadcrumb swap: Regular breadcrumbs work but won’t be quite as crispy. For a gluten-free version, use gluten-free panko or crushed pork rinds.

Want a crispier crust? After roasting, switch the oven to broil and cook for 1–2 minutes, watching carefully to prevent burning.

Temperature guide:

  • Rare: 120°F (red, cool center)
  • Medium-rare: 125°F (red, warm center) – recommended
  • Medium: 130–135°F (pink center)
  • Medium-well: 140°F (slightly pink)

Don’t skip the rest: Cutting into lamb immediately causes the juices to run out onto your plate instead of staying in the meat. Five minutes of patience pays off.

Serving Ideas

Arrange 2–4 chops per plate, bones pointing upward for an elegant presentation.

Classic pairings: creamy mashed potatoes, roasted asparagus, sautéed green beans, or a simple arugula salad with lemon vinaigrette.

For a sauce, serve with a simple pan sauce made from shallots, red wine, and butter, or keep it easy with a dollop of mint jelly or chimichurri on the side.

This recipe serves 2–4 people depending on appetite. For a romantic dinner, plan on 3–4 chops per person as a main course.

Make-Ahead & Storage

Prep ahead: Make the herb crust mixture up to 2 days in advance and refrigerate in an airtight container. Season the lamb chops up to 4 hours ahead and refrigerate uncovered—this dries the surface slightly for better browning.

Don’t coat too early: Apply the mustard and crust just before roasting. If the breadcrumbs sit on the mustard too long, they absorb moisture and won’t crisp properly.

Leftovers: Store cooked chops in an airtight container in the refrigerator for up to 3 days. The crust will soften.

Reheating: Reheat in a 350°F oven for 8–10 minutes. Avoid the microwave—it makes the meat rubbery and the crust soggy. Note that reheated lamb will be more cooked than when originally served.

Freezing: Not recommended for cooked, crusted chops. Raw lamb chops can be frozen for up to 3 months; thaw in the refrigerator overnight before cooking.

Worth Every Bite

Lamb chops have a reputation for being fancy restaurant food, but they’re actually one of the easiest proteins to cook at home. The individual portions mean no carving, the Dijon-herb crust adds flavor and texture with minimal effort, and the high-heat roasting method is nearly foolproof.

Invest in a good meat thermometer if you don’t have one—it takes all the guesswork out of hitting your perfect doneness. Once you’ve made these once, they’ll become a go-to for special occasions.

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