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Ingredients
Scale
- 2/3 cup all purpose flour
- 2 teaspoons garlic powder
- 1 1/2 teaspoons smoked paprika
- 2/3 cup panko breadcrumbs
- 1/3 cup grated parmesan
- 1 1/2 tablespoons minced tarragon
- 1 1/2 tablespoons thinly sliced chives
- 1 rack lamb chops, cut into individual ribs
- 2 eggs, beaten
- 1/2 cup neutral oil
- salt and pepper to taste
Instructions
- Combine the flour, garlic powder, and smoked paprika in a shallow bowl and whisk together.
- In another bowl, mix panko, parmesan, tarragon, and 1 tablespoon of chives, then whisk.
- Season the lamb chops generously with salt and pepper.
- Dredge the lamb chops in the flour mixture, shaking off excess flour.
- Dip each chop in beaten eggs, again shaking off excess.
- Coat the chops in the panko mixture until fully covered, shaking off any excess.
- Heat oil in a large skillet over medium heat.
- Add the lamb chops to the skillet and sear for 4 to 5 minutes.
- Flip the chops and cook for another 4 to 5 minutes until the crust is brown and the lamb reaches an internal temperature of 130˚F for medium-rare or 140˚F for medium.
- Remove from heat and lightly season with sea salt and remaining chives.
Notes
For best results, allow the lamb chops to come to room temperature before cooking.
Adjust cooking time depending on your desired doneness.
Feel free to experiment with different herbs for varied flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dishes
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 lamb chop
- Calories: 320
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 90mg