Parmesan-and-Herb-Crusted Lamb Chops

Total Time
35 min
15 min
10 min


cooking spray

2 spray(s)


2 Tbsp, chopped fresh

fresh parsley

1½ Tbsp, chopped fresh flat-leaf + whole leaves

grated Parmesan cheese


whole wheat breadcrumbs

¼ cup(s), dried

fat free egg substitute

¼ cup(s)

lean lamb rib chops, trimmed

1¾ pound(s), 1 (8-rib), frenched rack of lamb

table salt

½ tsp

black pepper

¼ tsp

olive oil

2 tsp


  1. Preheat oven to 450°F. Spray large heavy rimmed baking sheet with nonstick spray.
  2. Mix together rosemary, chopped parsley, Parmesan, and bread crumbs on sheet of wax paper. Pour egg substitute into small bowl.
  3. With sharp knife, cut lamb between bones into 8 chops; sprinkle with salt and pepper.
  4. Dip meaty end of chops into egg substitute, then coat with Parmesan mixture, pressing firmly so it adheres.
  5. 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.
  6. 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.
  7. Per serving: 1 chop


These delectable chops are perfect for picking up and eating out of hand.

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