Recipe

Hearty Lamb Chops: Crispy and Crunchy

Pan-seared lamb chops with a golden, crunchy crust and a bright, garlicky lemon pan sauce. Cozy, fast, and weeknight-friendly with steakhouse energy.

By Matt Campbell

•

4.8

A real photograph of crispy pan-seared lamb chops with a golden crust in a cast iron skillet, with lemon wedges and chopped herbs scattered around

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If you have ever wanted lamb chops that feel like a steakhouse order but behave like a weeknight dinner, this is the move. We are talking crisp edges, a crunchy, savory crust, and a bright lemon-garlic pan sauce that you will want to drag every bite through. The best part is you do not need fancy ingredients or a culinary degree. You need a hot pan, a little patience, and the confidence to let the chops actually brown.

This recipe leans into texture: a quick mustard and garlic binder, a panko and Parmesan crust, then a hard sear to lock it in. The sauce is optional, but it takes the whole thing from “nice dinner” to “make it again soon.”

A real photograph of lamb chops resting on a cutting board with a crunchy breadcrumb crust and a small bowl of lemon-garlic sauce nearby

Why It Works

Crispy, crunchy crust that actually sticks because we dry the chops well and use a thin binder before breading.
Juicy interior thanks to a fast sear, smarter heat control, and a short rest.
Big flavor with accessible ingredients: garlic, lemon, Dijon, panko, Parmesan, herbs.
Low drama timing: chops cook quickly, and the sauce is built in the same pan (with a quick wipe if crumbs get too toasty).

Pairs Well With

Storage Tips

Fridge: Let chops cool, then store in an airtight container for up to 3 days. Keep any sauce separate if you can so the crust stays crisp longer.

Reheat (best for crunch): Warm in a 375°F oven or air fryer for 6 to 10 minutes until hot. If you like a specific food-safety target, reheat to 165°F. If you microwave, the chops will still taste great but the crust will soften.

Freeze: You can freeze cooked chops for up to 2 months. Wrap individually, then store in a freezer bag. Thaw overnight in the fridge and reheat in the oven.

Leftover idea: Slice and stuff into pita with cucumber, tomato, and a quick yogurt sauce. Crunchy lamb sandwich energy is always welcome.

Common Questions

What cut of lamb chops should I buy?

Rib chops are tender and cook fast. Loin chops are meatier and can take an extra minute or two. Either works here. Aim for chops about 1 to 1.5 inches thick for the juiciest result (about 3 to 5 ounces each is a helpful ballpark).

How do I keep the crust from falling off?

Three things: pat the chops very dry, press the crumbs firmly, and let the breaded chops sit for 5 minutes before searing. Also, do not move them around in the pan until the first side is deeply browned.

My crumbs are getting too dark. What should I do?

Turn the heat down. Parmesan can go from golden to bitter fast. If the crust is browned but the center is not there yet, finish in a 400°F oven until the chops hit your target temp (see below).

Can I bake these instead of pan-searing?

Yes. Bake on a rack at 425°F and start checking at 8 to 10 minutes. Pull at 125 to 130°F for medium-rare or 135 to 140°F for medium, then rest 5 minutes. If you want extra crunch, broil for 1 minute at the end, watching closely.

What internal temperature should lamb chops be?

Pull the chops around 130°F for medium-rare or 140°F for medium, then rest 5 minutes. Final temps typically land around 135°F (medium-rare) and 145°F (medium) with carryover, depending on thickness.

Do I have to use panko?

Panko gives the crunchiest texture, but regular breadcrumbs work. If using regular crumbs, add a teaspoon of oil to the crumb mix to help browning.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cast iron skillet or heavy stainless steel pan
Instant-read thermometer (highly recommended)
Shallow bowls or plates for breading
Tongs
Paper towels

I used to treat lamb chops like a “special occasion only” thing, which is funny because they cook faster than most chicken dinners. The first time I nailed the crust, it was honestly an accident. I had panko on the counter from another recipe and thought, I wonder if I can give lamb the same crispy attitude as a cutlet. Turns out, yes. Very yes. Now this is my go-to when I want something hearty and a little dramatic, but I also want to be done cooking before my patience runs out.

Hearty Lamb Chops: Crispy and Crunchy

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4 servings (2 chops per person)

Ingredients

For the lamb

8 lamb rib chops (about 1 to 1.5 inches thick, about 3 to 5 ounces each)
1 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper
1 teaspoon smoked paprika (optional, but great)
2 tablespoons Dijon mustard
3 cloves garlic, finely grated or minced
1 tablespoon chopped fresh rosemary or parsley (or 1 teaspoon dried rosemary)
1 cup panko breadcrumbs
1/3 cup finely grated Parmesan
2 tablespoons olive oil, plus more as needed
1 to 2 tablespoons neutral oil (avocado, canola, or grapeseed) for searing

Quick lemon-garlic pan sauce (optional but recommended)

2 tablespoons unsalted butter
1 clove garlic, minced
1/3 cup chicken stock (or water in a pinch)
1 to 2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 tablespoon chopped parsley

Instructions

Prep the chops. Pat lamb chops very dry with paper towels. Season both sides with salt, pepper, and smoked paprika. If you have time, let them sit at room temperature for 15 to 20 minutes for more even cooking (do not leave out longer than 2 hours total).
Make the binder. In a small bowl, mix Dijon mustard, grated garlic, and rosemary or parsley.
Build the crunchy coating. On a shallow plate, combine panko and Parmesan. Drizzle in 2 tablespoons olive oil and mix with your fingers until the crumbs look evenly moistened and sandy.
Coat the lamb. Spread a thin layer of the mustard mixture over each chop (both sides). Press firmly into the panko mixture until well coated. Let the coated chops sit for 5 minutes while you heat the pan. This helps the crust adhere.
Sear, then manage the heat. Heat a cast iron skillet over medium-high heat. Add 1 tablespoon neutral oil. When the oil shimmers, add chops in a single layer. Cook 2 to 3 minutes on the first side until the crust is deep golden (not dark brown). Flip and cook 2 minutes more.
Now choose your finish:
- Stovetop finish (best for thinner chops): Reduce heat to medium and continue cooking, flipping once more if needed, until the chops reach 130°F (medium-rare) or 140°F (medium).
- Oven finish (best fail-safe for 1.25 to 1.5 inches): If the crust is browned but the inside needs time, transfer the skillet to a 400°F oven and roast 3 to 7 minutes, checking temp early and often.
Work in batches if needed and do not overcrowd the pan. If the pan looks dry, add a small splash more oil.
Check doneness and rest. Use an instant-read thermometer inserted into the thickest part without touching bone. Pull at 130°F for medium-rare or 140°F for medium. Rest chops on a plate for 5 minutes.
Optional pan sauce (keep it clean). Lower heat to medium. If there are lots of loose crumbs in the skillet (especially any that look dark), carefully pour off excess fat and wipe out the burnt bits with a paper towel held with tongs, leaving any clean browned bits behind. Add butter. Once melted, stir in minced garlic for 20 seconds. Add stock and scrape the pan. Simmer 1 to 2 minutes. Turn off the heat, then stir in lemon juice and zest (this keeps it bright, not bitter). Stir in parsley. Taste and adjust salt or lemon.
Serve. Spoon sauce over the chops or serve on the side to keep the crust extra crunchy. Add lemon wedges if you like a bright finish.

A real photograph of a hand spooning lemon-garlic pan sauce over crispy lamb chops on a dinner plate

Nutrition information is estimated.

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