These restaurant-worthy chops are ready in just 20 minutes. If it's available, choose grass-fed lamb instead of grain-fed -- the flavor simply can't be beat. Adapted from chef Emeril Lagasse's book "Emeril 20-40-60" (HarperStudio, 2009).

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, combine mustard and garlic. In a wide shallow bowl, combine breadcrumbs, Parmesan, rosemary, and dried herbs; whisk to combine. Pat lamb chops dry with a paper towel and season with 2 teaspoons salt and 1 teaspoon pepper. With a basting brush, lightly coat lamb chops with mustard mixture, then dredge in breadcrumb mixture.

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  • In a large nonstick saucepan, heat 1 tablespoon oil over medium-high. Add half the lamb chops to pan and cook until browned, 2 to 3 minutes per side. Repeat with remaining chops and oil. Let lamb chops rest 5 minutes before serving.

Cook's Notes

For a touch of heat, add 1/2 teaspoon red-pepper flakes to the breadcrumbs.

Reviews (2)

62 Ratings
  • 5 star values: 21
  • 4 star values: 26
  • 3 star values: 8
  • 2 star values: 5
  • 1 star values: 2
Rating: Unrated
12/31/2012
I didn't know how to prepare a special new years lamb chop recipe & you came up with this delicious recipe for me & my new husband, we have known each other for 40+yrs & have finally made the commitment last yr on the 17th November, 2012 & have never been so happy, we are both cooks & are always trying to out do each other & it works a treat especially with advice for new ideas from people as qualified as you. My husband is jewish & I myself am a morman & his heritage is a blessing with food
Rating: 4 stars
07/30/2012
delicious recipe. but 2tblspns of salt is too much -- 1 tbspn is plenty. be sure to use a really good dijon musard & add another 1/2 tblspn of parmesan.. perfect!