Parmesan and panko–crusted lamb chops
8
Points®
Total time: 10 min • Prep: 5 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
For this lamb chops recipe, we suggest using whole-wheat panko, which is available in specialty-foods stores and in organic-foods supermarkets. You'll love how quickly this recipe comes together, and the flavor bomb it produces. First you spread one side of the lamb chop with Dijon mustard, garlic, and fresh rosemary, then coat the mustard side with grated Parmesan and the aforementioned breadcrumbs. A quick sear in the skillet means that the lamb chops reach a delicious medium-rare in just 6 minutes; you can have dinner on the table in just 10 minutes total. Serve with a green salad or steamed asparagus or green beans alongside to complete the meal.
Ingredients
Dijon mustard
2 Tbsp
Garlic
1 large clove(s)
Rosemary
2 tsp
Table salt
1 tsp
Black pepper
0.25 tsp
Uncooked boneless trimmed lamb chop
24 oz
Grated Parmesan cheese
0.25 cup(s)
Panko breadcrumbs
0.25 cup(s)
Instructions
1
Stir together the mustard, garlic, rosemary, salt, and pepper in a cup. Spread evenly on one side of each lamb chop.
2
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.
3
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.
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