August 12, 2022

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Panko-Crusted Lamb Chops Recipe – Spoon Fork Bacon

4 min read
Panko crusted lamb chop recipe on a plate.

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A crazy-delicious and very simple Parmesan and Panko-Crusted Lamb Chops Recipe, made in under 30 minutes! Our recipe is perfect to serve as an appetizer, but hearty enough to stand alone as the main course for dinner! Just pair the chops with a side of Roasted Cauliflower and some Buttery Spatzle and you have an incredible meal that will satisfy anyone!
Panko crusted lamb chop recipe on a plate.

I couldn’t be more excited about our parmesan and Panko-Crusted Lamb Chops Recipe! This recipe is DELICIOUS and so easy to make. These lamb chops make a great main dish, but I also LOVE serving it as a hand held appetizer!

I also love these panko-crusted lamb chops because they come together from start to finish in under 30 minutes! This means you can make these even on a busy weeknight! The parmesan and panko crust with the bits of tarragon and chives really take the rib chops to the next level. They’re just so so good, and I hope you love them as much as I do!

How to Make Our Panko-Crusted Lamb Chops Recipe

Ingredients to make panko crusted lamb chops.

Process

  1. In a shallow bowl combine flour, garlic powder and paprika. Whisk together.
  2. In another shallow bowl combine panko, Parmesan, tarragon, and 1 tablespoon chives. Whisk together.
  1. Generously season lamb chops with salt and pepper.
Lamb chops seasoned with salt and pepper.
  1. Dredge lamb chops in flour and shake off any excess. Next dip lamb chops in beaten egg, shaking off any excess. Finally dredge each lamb chop in the panko mixture until fully coated. Shake off any excess mixture.
Lamb chops being dredged to pan fry.
  1. Place a large skillet over medium heat and add oil. Once oil is hot, add lamb chops and sear for 4 to 5 minutes. Flip each chop and continue to sear for another 4 to 5 minutes or until panko mixture has browned and lamb has an internal temperature of 130˚F (for medium-rare doneness) or 140˚F (for medium doneness).
Panko crusted lamb chops searing in a pot.
  1. Remove from heat, lightly season with sea salt flakes and remaining sliced chives.
Panko lamb chops sprinkled with chives on top.

Why Panko is the Best Breading

Panko is a Japanese-style breadcrumb. It’s made of crustless bread that is processed in a way that the flakes don’t absorb as much oil as other breadcrumbs. This results in a crispier product overall when baked, air-fried or fried.

What to Serve with Our Lamb Chops

When we serve our panko-crusted lamb chops as an entree, there are so many amazing side dishes to serve with it that comes to mind. A few of our favorites are below!

Tips and Tricks for Success

  • If you have time, remove lamb chops from the refrigerator about 30 minutes before coating and cooking them. This will help with even cooking.
  • If you’re having an issue with the breading not sticking, you can bread the chops and refrigerate them (on a baking sheet lined with a cooling rack) for about 30 minutes to 1 hour, which will help the breading stick.

More Delicious Lamb Recipes You Will Love

Panko crusted lamb chops on a plate.
Panko crusted lamb chops recipe on a platter.

Panko-Crusted Lamb Chops Recipe

A crazy-delicious and very simple Parmesan and Panko-Crusted Lamb Chops Recipe, made in under 30 minutes! Our recipe is perfect to serve as an appetizer, but hearty enough to stand alone as the main course for dinner! Just pair the chops with a side of Roasted Cauliflower and some Buttery Spatzle and you have an incredible meal that will satisfy anyone!

PRINT RECIPE

Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Servings: 4

  INSTRUCTIONS  

  • In a shallow bowl combine flour, garlic powder and paprika. Whisk together.

  • In another shallow bowl combine panko, Parmesan, tarragon, and 1 tablespoon chives.Whisk together.

  • Generously season lamb chops with salt and pepper.

  • Dredge lamb chops in flour and shake off any excess.

  • Next dip lamb chops in beaten egg, shaking off any excess.

  • Finally dredge each lamb chop in the panko mixture until fully coated. Shake off any excess mixture.

  • Place a large skillet over medium heat and add oil.

  • Once oil is hot, add lamb chops and sear for 4 to 5 minutes.

  • Flip each chop and continue to sear for another 4 to 5 minutes or until panko mixture has browned and lamb has an internal temperature of 130˚F (for medium-rare doneness) or 140˚F (for medium doneness).

  • Remove from heat, lightly season with sea salt flakes and remaining sliced chives.

Calories: 703kcal Carbohydrates: 27g Protein: 55g Fat: 40g Saturated Fat: 11g Polyunsaturated Fat: 7g Monounsaturated Fat: 19g Trans Fat: 1g Cholesterol: 238mg Sodium: 416mg Potassium: 804mg Fiber: 2g Sugar: 1g Vitamin A: 720IU Vitamin C: 2mg Calcium: 168mg Iron: 7mg

CUISINE: American

KEYWORD: lamb recipe, lamb rib chops, quick and easy dinner

COURSE: Appetizer, dinner, Main Course, main dish

About Jenny Park

Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

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