These high protein herb crusted lamb chops are the holiday dinner to make when you want something that looks like a celebration and cooks in 30 minutes. Thick lamb chops get a parsley, rosemary, garlic and Dijon crust, sear hard in a cast iron skillet, then finish in the oven — 36g of protein per serving, a golden green crust, and a pink centre.
The trick is a hot pan and a short rest. The chops sear for just a couple of minutes per side, the herb crust goes on while the pan is still hot, and five minutes in the oven finishes them. The Dijon helps the crust stick, the breadcrumbs help it crisp, and the garlic and rosemary perfume the whole plate.
Why you’ll love it
- 36g protein per serving, about 400 calories
- A proper holiday dinner in 30 minutes — sear, crust, oven, done
- Golden green herb crust and a pink centre, with almost no washing up
- Perfect for a small Thanksgiving table — easy to scale up or down
Ingredients
- 8 lamb chops (about 700g / 1.5 lb), thick-cut, frenched if you like
- 3 tbsp fresh parsley, finely chopped
- 1 tbsp fresh rosemary, finely chopped
- 3 garlic cloves, minced
- 3 tbsp panko breadcrumbs
- 1 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 tsp coarse sea salt
- 1 tsp black pepper, freshly ground
- 1 tsp lemon zest
Equipment used
- A cast iron skillet 12 inch, for searing the chops hard and going straight into the oven
- An instant-read meat thermometer, for hitting medium-rare
- A herb chopper / mezzaluna, for chopping the parsley and rosemary finely
- Tongs, for turning the chops without piercing them
Instructions
- Take the lamb chops out of the fridge 20 minutes before cooking and pat them dry with paper towels. Season both sides with salt and pepper.
- Mix the parsley, rosemary, garlic, panko breadcrumbs, Dijon mustard, 1 tbsp of the olive oil and the lemon zest into a thick, crumbly paste.
- Heat the oven to 200°C (400°F). Heat the remaining olive oil in a cast iron skillet over high heat until it shimmers.
- Sear the lamb chops for 2 minutes per side, until browned all over. Turn the heat down to medium.
- Press the herb crust firmly onto the top of each chop and transfer the skillet to the oven for 5–7 minutes, until an instant-read thermometer reads 57°C (135°F) in the centre for medium-rare.
- Rest the chops on a board, tented loosely with foil, for 5 minutes. The temperature will rise a few degrees as they rest — this is part of the cooking, not a pause.
- Serve on a plate with fresh parsley, spooning any pan juices over the top.
Tips
- Use an instant-read thermometer — it is the only reliable way to hit medium-rare, and chops this size go from perfect to overdone in a minute.
- Don’t skip the rest. Five minutes keeps the juices in the chops instead of spilling them onto the board.
- Press the crust on firmly. A loose crust slides off in the oven — pack it down with the back of a spoon.
- The chops keep 2 days in the fridge. Warm them gently in a low oven so the crust stays crisp.
Estimated nutrition per serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 400 |
| Protein | 36g |
| Carbohydrates | 4g |
| Fat | 22g |
These are estimated macros based on standard ingredient values, not lab-measured results.
More high-protein recipes to try
- High Protein Lamb Kebabs with Garlic Yogurt — 30g Protein
- Lamb Shepherd’s Pie with Greek Yogurt Mashed Potatoes — 35g Protein
- High Protein Thanksgiving Beef Tenderloin with Garlic Herb Crust
FAQ
Can I use a different cut of lamb? Yes — a rack of lamb works beautifully with the same herb crust, just add 5–8 minutes in the oven. Thick-cut chops are the easiest to cook evenly, so they are the best choice if you are making this for the first time.
Are these high protein herb crusted lamb chops good for a holiday dinner? Yes. They are built for one: 8 chops serve 4 generously, they cook in 30 minutes, and they look like a celebration on the plate. Double the recipe for a bigger table — just use two skillets.
How do I know when they are done? Go by temperature: 57°C (135°F) for medium-rare, 63°C (145°F) for medium, 71°C (160°F) for well done. Pull the chops out 3 degrees early — they keep cooking while they rest.
Can I make the herb crust ahead? Yes. Mix the crust a day ahead and keep it covered in the fridge, then press it onto the chops right after searing so it stays crisp.
High Protein Herb Crusted Lamb Chops Holiday Dinner — 36g Protein
Equipment
- cast iron skillet 12 inch for searing the chops hard and going straight into the oven
- Instant-read meat thermometer for hitting medium-rare
- herb chopper / mezzaluna for chopping the parsley and rosemary finely
- Tongs for turning the chops without piercing them
Ingredients
- 8 lamb chops about 700g / 1.5 lb, thick-cut, frenched if you like
- 3 tbsp fresh parsley finely chopped
- 1 tbsp fresh rosemary finely chopped
- 3 garlic cloves minced
- 3 tbsp panko breadcrumbs
- 1 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 tsp coarse sea salt
- 1 tsp black pepper freshly ground
- 1 tsp lemon zest
Instructions
- Take the lamb chops out of the fridge 20 minutes before cooking and pat them dry with paper towels. Season both sides with salt and pepper.
- Mix the parsley, rosemary, garlic, panko breadcrumbs, Dijon mustard, 1 tbsp of the olive oil and the lemon zest into a thick, crumbly paste.
- Heat the oven to 200°C (400°F). Heat the remaining olive oil in a cast iron skillet over high heat until it shimmers.
- Sear the lamb chops for 2 minutes per side, until browned all over. Turn the heat down to medium.
- Press the herb crust firmly onto the top of each chop and transfer the skillet to the oven for 5–7 minutes, until an instant-read thermometer reads 57°C (135°F) in the centre for medium-rare.
- Rest the chops on a board, tented loosely with foil, for 5 minutes. The temperature will rise a few degrees as they rest — this is part of the cooking, not a pause.
- Serve on a plate with fresh parsley, spooning any pan juices over the top.
Notes
Cast Iron Skillet 12 Inch
for searing the lamb chops hard on the hob, then going straight into the oven.
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