Parmesan and panko–crusted lamb chops
1 large clove(s), minced
2 tsp, fresh, chopped
uncooked boneless trimmed lamb chop
24 oz, 8 (3-ounce) trimmed
grated Parmesan cheese
¼ cup(s), whole-wheat variety
- Stir together the mustard, garlic, rosemary, salt, and pepper in a cup. Spread evenly on one side of each lamb chop.
- Combine the Parmesan and panko on a small plate. Press the mustard-coated side of each chop into the Parmesan mixture, pressing lightly so it adheres.
- Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the chops, Parmesan side down, and cook until crusty and browned, about 3 minutes. Spray the chops with nonstick spray. Turn and cook until an instant-read thermometer inserted into the side of a chop registers 145°F for medium-rare, about 3 minutes longer. Yields 2 lamb chops per serving.