Parmesan-and-Herb-Crusted Lamb Chops
- Total Time
cooking spray2 spray(s)
rosemary2 Tbsp, chopped fresh
fresh parsley1 ½ Tbsp, chopped fresh flat-leaf + whole leaves
grated Parmesan cheese⅓ cup(s)
whole wheat breadcrumbs¼ cup(s), dried
fat free egg substitute¼ cup(s)
lean lamb rib chops, trimmed1 ¾ pound(s), 1 (8-rib), frenched rack of lamb
table salt½ tsp
black pepper¼ tsp
olive oil2 tsp
- Preheat oven to 450°F. Spray large heavy rimmed baking sheet with nonstick spray.
- Mix together rosemary, chopped parsley, Parmesan, and bread crumbs on sheet of wax paper. Pour egg substitute into small bowl.
- With sharp knife, cut lamb between bones into 8 chops; sprinkle with salt and pepper.
- Dip meaty end of chops into egg substitute, then coat with Parmesan mixture, pressing firmly so it adheres.
- Heat oil in large heavy nonstick skillet over medium-high heat until very hot, swirling pan to spread oil. Add 4 chops to skillet; cook until crusty and golden brown on bottom, 1½–2 minutes. With tongs, grip bone of each chop and turn. Cook on second side until crusty and golden brown, about 1½ minutes, browning any unseared edges of meat. Transfer chops to prepared baking sheet. Repeat with remaining 4 chops.
- Transfer chops to oven and roast until instant-read thermometer inserted into side of chop registers 145°F, about 4 minutes. Transfer chops to platter. Sprinkle with parsley leaves.
- Per serving: 1 chop