Lamb Chops with Mustard-Herb Crust

Prep Time:
20 mins
Total Time:
20 mins

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).


  • ¼ cup Dijon mustard

  • 1 tablespoon minced garlic

  • ½ cup plain dried breadcrumbs

  • 2 tablespoons finely grated Parmesan

  • 1 tablespoon minced fresh rosemary

  • 1 teaspoon dried Italian herbs

  • 8 lamb chops (3 to 4 ounces each)

  • Coarse salt and ground pepper

  • 2 tablespoons vegetable oil


  1. 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.

  2. 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.

Related Articles