High Protein Herb Crusted Lamb Chops Holiday Dinner — 36g Protein
Lamb chops with a parsley, rosemary, garlic and Dijon herb crust. 36g protein — 30 minutes, serves 4.
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
Pull the chops 3 degrees early — they rise while resting. Rest 5 minutes before serving. Keeps 2 days refrigerated.