Tender Herb-Crusted Lamb Chops

Bring lamb closer to room temp. Take the lamb chops out of the fridge 15 to 20 minutes before cooking. This will not magically warm the center, but it does take the edge off the chill and helps the surface dry so you get a better sear. Pat them very dry with paper towels. Dry surface equals better browning.

Season. Sprinkle both sides with kosher salt and pepper. Start with the amounts listed, but do not be shy, especially if your chops are on the larger side. Hold the Dijon for later so it does not burn in the pan.

Toast the crunchy topping. In a small skillet over medium heat, warm 1 tablespoon olive oil. Add panko and cook, stirring often, until golden and crisp, about 2 to 4 minutes. If it is browning too fast, lower the heat so the crumbs toast instead of torch. Add 2 cloves finely minced or grated garlic and cook about 30 seconds, just until fragrant (do not let it scorch). Scrape into a small bowl to cool for a minute (this keeps the herbs bright). Stir in parsley, rosemary, mint, lemon zest, and a pinch of red pepper flakes (if using). Taste and add a pinch of salt if it needs it.

Sear the lamb. Turn on your fan and crack a window if you can. Heat a large skillet over medium-high until hot. Add the remaining 1 tablespoon olive oil. Sear chops in a single layer (work in batches if needed so you do not overcrowd and steam them), about:

• 1-inch chops: about 3 minutes per side
• 1.25-inch chops: about 4 minutes per side

Add the butter during the last minute and spoon it over the chops for extra flavor.

Temperature tip: Pull at 125°F to 130°F for a medium-rare finish (resting brings it up), or 135°F to 140°F for medium. Carryover is usually 3 to 8°F.

Rest and crust. Transfer chops to a plate. If using Dijon, brush a thin layer over the top of each hot chop now. Immediately press or spoon the toasted crumb mixture onto the Dijon (or directly onto the warm chops if skipping Dijon). Let rest 5 minutes. The topping stays crunchy, the lamb stays juicy, and everyone wins.

Quick pan sauce. Lower heat to medium. If the pan is very dry, add a tiny splash of oil. Add the remaining 1 clove garlic and stir for 10 seconds. Pour in stock or wine and scrape up browned bits. Let it bubble and reduce slightly, about 1 to 2 minutes (this also cooks off the harsh alcohol edge if you used wine). Stir in lemon juice. Taste and adjust salt. This makes a light, glossy spooning sauce, not a whole soup situation.

Serve. Plate the lamb, spoon pan sauce around or lightly over the chops, and finish with lemon wedges and optional flaky salt. Try them with roasted potatoes, couscous, or a crunchy salad that can handle a little drama.