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Parmesan-and-herb-crusted lamb chops

5
Points®
Total Time
35 min
Prep
15 min
Cook
10 min
Serves
8
Difficulty
Easy
These delectable lamb chops are perfect for picking up and eating out of hand. They're great to serve at a casual dinner party or as a hearty appetizer before the main event; no forks or knives needed. To put them together, which takes about 35 minutes total, you first dip the chop into egg substitute, which helps cuts down on the calories, then coat with a delicious mixture of fresh rosemary and parsley, Parmesan cheese, and whole wheat breadcrumbs. Browning the chops in a scorching hot pan takes just 3 minutes total, which also ensures a crispy crust. Finish the lamb chops off in the oven until they are perfectly medium-rare, which only requires 4 minutes of hands-off roasting time.

Ingredients

Cooking spray

2 spray(s)

Rosemary

2 Tbsp, chopped fresh

Fresh parsley

1½ Tbsp, chopped fresh flat-leaf + whole leaves

Grated Parmesan cheese

⅓ cup(s)

Whole wheat breadcrumbs

¼ cup(s), dried

Fat free egg substitute

¼ cup(s)

Uncooked 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

Instructions

  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

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