The versatile topping on these lamb chops helps turn this dish into something amazing and quite simple. You will find yourself putting it on fish, chicken, the possibilities are endless. The combination of searing and baking these chops gives you a great crust on the lamb while keeping the middle tender and full of flavour. Searing the meat in the pan also gives you a great base for a Lamb Pan Jus, feel free to add the sauce into this dish. Since the meat is really the main event on the plate, you can mix and match different sides. My favourite is Garlic Mashed Potatoes and Simple Sautéed Veg. Tonight we served it with Butternut Squash with Sage and Garlic and Herb Mashed Potatoes and a simple pan jus.
I hope you enjoy this dish as much as I do, this is one of the most requested meals in our house (by both the hubby and the puppy)!
Panko Crusted Lamb Chops
- 1/2 cup panko breadcrumbs
- 1/4 cup freshly grated parmesan cheese
- 1/4- 1/2 cup finely chopped assorted herbs (parsley, thyme, rosemary)
- 1 glove garlic grated or minced finely
- 2 tbsp olive oil
- Salt and Pepper, coarsely ground
- Preheat oven to 425 Degrees Celsius
- Combine all breadcrumbs, cheese, herbs, garlic and 1-2 tbsps oil until the consistency is that of ball forming and set aside.
- Heat 1 tbsp oil in large heavy bottomed pan over medium high heat. If you have access to an oven ready skillet/pan use that, if not, you will have to transfer the lamb to a baking dish after searing.
- Add dry lamb chops to pan, searing for 2-3 minutes on each side or until you have a caramel coloured crust.
- Remove from heat, and add the toppings to the top of the lamb, creating a minimum 1 inch crust of breading on top.
- Place in over for 5-10 minutes depending on preference.
- Let cool for 5 minutes before serving.