Are you ready to transform an ordinary dinner into a restaurant-worthy culinary experience? These Lamb Chops with Parsley Breadcrumbs Crust are about to become your new obsession! Imagine cutting into a perfectly seared lamb chop with a golden, herb-infused crust that crackles with every bite, revealing tender, juicy meat that melts in your mouth. This recipe is not just a meal – it's a flavor explosion that will elevate your cooking skills and impress even the most discerning dinner guests.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Lamb chops
- Breadcrumbs
- Fresh parsley
- Garlic
- Olive oil
- Salt
- Pepper
Instructions
- Remove lamb chops from the refrigerator 30 minutes before cooking to allow them to come to room temperature, which ensures even cooking.
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- In a mixing bowl, combine breadcrumbs, finely chopped fresh parsley, minced garlic, salt, and black pepper. Drizzle olive oil over the mixture and mix until the breadcrumbs are evenly coated and slightly moistened.
- Pat the lamb chops dry with paper towels to remove excess moisture. This helps the breadcrumb mixture adhere better and ensures a crispy crust.
- Season the lamb chops on both sides with salt and pepper. Press the prepared breadcrumb mixture firmly onto each side of the lamb chops, creating an even, thick coating.
- Heat a large oven-safe skillet over medium-high heat. Add a small amount of olive oil to the pan.
- Carefully place the breaded lamb chops in the hot skillet. Sear for 2-3 minutes on each side until the breadcrumbs turn golden brown and crispy.
- Transfer the skillet with lamb chops directly into the preheated oven. Roast for 8-10 minutes for medium-rare, or adjust cooking time based on your preferred doneness.
- Remove the skillet from the oven and let the lamb chops rest for 5 minutes. This allows the juices to redistribute, ensuring a tender and juicy result.
- Serve the lamb chops hot, garnished with additional fresh parsley if desired. Pair with roasted vegetables or a light salad for a complete meal.
Tips
- Temperature is Key: Always let your lamb chops rest at room temperature before cooking to ensure even heat distribution and optimal tenderness.
- Moisture Management: Pat the lamb chops completely dry before adding the breadcrumb coating. This crucial step guarantees a crispy, golden crust that won't become soggy.
- Breadcrumb Brilliance: Use fresh breadcrumbs if possible, and don't be shy with the herbs. The parsley adds a fresh, vibrant flavor that complements the rich lamb perfectly.
- Searing Secrets: Use a heavy, oven-safe skillet to get that perfect golden-brown crust. The combination of stovetop searing and oven roasting ensures a perfectly cooked chop every time.
- Doneness Detective: Use a meat thermometer for precision. For medium-rare, aim for an internal temperature of 135°F (57°C), remembering the meat will continue to cook slightly while resting.
- Resting Ritual: Never skip the 5-minute resting period after cooking. This allows the juices to redistribute, ensuring each bite is as juicy and flavorful as possible.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
