If you're looking to elevate your dinner game, these Herb-Crusted Baked Lamb Chops are your ticket to culinary bliss. They’re seasoned beautifully, quick to prepare, and perfect for impressing guests or simply treating yourself.
Lamb chops are the star of this dish, offering tender and flavorful meat that pairs wonderfully with herbs. Olive oil helps the herb coating adhere and adds a touch of richness. The breadcrumbs create a crispy crust, while Parmesan cheese adds a nutty, savory depth. Rosemary and thyme are classic herbs that bring freshness and earthiness to the dish. Finally, garlic adds a pungent kick, enhancing the overall flavor profile.
These lamb chops pair wonderfully with a side of roasted vegetables, like carrots or asparagus. A simple arugula salad with a lemon vinaigrette can provide a refreshing contrast to the richness of the lamb. For a more hearty meal, serve alongside creamy mashed potatoes or a wild rice pilaf.
Start by preheating your oven to 400°F (200°C). This ensures a hot environment for the lamb to bake evenly. While the oven is warming up, mix together the breadcrumbs, Parmesan cheese, rosemary, thyme, and minced garlic in a medium bowl. This will be your flavorful crust.
Next, season the lamb chops with a good pinch of salt and pepper on both sides. This simple seasoning brings out the natural flavors of the lamb. Brush each chop with olive oil; this not only helps the breadcrumb mixture stick but also adds a lovely sheen once baked.
Now, take each lamb chop and press it firmly into the herb mixture, ensuring it’s well-coated on all sides. Don’t be shy — press down to make sure the crust adheres nicely.
Place the coated chops on a baking sheet, making sure they’re not touching. This allows the heat to circulate and crisp up each chop evenly. Pop the tray into your preheated oven and bake for about 15-20 minutes. The exact time depends on your preferred level of doneness — 15 minutes for medium-rare, and closer to 20 for medium-well.
Once baked, remove the chops from the oven and let them rest for about 5 minutes. This rest period allows the juices to redistribute, ensuring each bite is succulent and tender.
Share