7

Parmesan and Panko–Crusted Lamb Chops

Total Time
10 min
Prep
5 min
Cook
5 min
Serves
4
Difficulty
Easy
Whole-wheat panko is available in specialty-foods stores and in organic-foods supermarkets.
Ingredients

Dijon Mustard

2 Tbsp

garlic clove(s)

1 large clove(s), minced

rosemary

2 tsp, fresh, chopped

table salt

1 tsp

black pepper

¼ tsp

uncooked boneless trimmed lamb chop

24 oz, 8 (3-ounce) trimmed

grated Parmesan cheese

¼ cup(s)

panko breadcrumbs

¼ cup(s), whole-wheat variety

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.

A happier, healthier you starts here