Parsley Crusted Lamb Chop Recipe

Prepare lamb

Pat the lamb chops dry with paper towel. Trim excess fat if desired, leaving a thin fat cap for flavor. Season both sides generously with kosher salt and freshly ground black pepper. Let rest at room temperature for 15–20 minutes while you prepare the crust and jam.

Make parsley-panko mixture

In a shallow bowl combine the finely chopped parsley, panko breadcrumbs, grated lemon zest, and grated Parmesan (if using). Stir in the melted butter until the mixture is evenly moistened and holds together slightly when pressed.

Sear chops

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet (cast iron preferred) over medium-high heat until very hot. Add 2 tablespoons olive oil and swirl. When oil is shimmering, add lamb chops, fat-side down first if applicable. Sear without moving for 2–3 minutes until a deep golden crust forms, then flip and sear the other side 1–2 minutes. Remove skillet from heat.

Brush with Dijon and apply crust

Brush the top (the side that will be served) of each seared chop with about 3/4 tablespoon Dijon mustard (total ~3 tbs across 4 chops). Press the parsley-panko mixture firmly onto the mustard-coated side of each chop, forming an even crust. Reserve any leftover crumbs for serving or another use.

Finish in the oven

Transfer the skillet to the preheated oven. Roast until the crust is golden and lamb reaches desired doneness: about 6–8 minutes for rare to medium-rare (internal temp 125–130°F / 52–54°C), 9–11 minutes for medium (135°F / 57°C). Use an instant-read thermometer inserted into the thickest part, avoiding bone. Remove chops to a cutting board and tent loosely with foil; rest 5–7 minutes (temperature will rise ~5°F).

Optional quick pan-baste

If you like a glossy finish, return rested chops to the warm skillet set over low heat, add 1 tablespoon butter and baste the chops for 30 seconds per side before plating.

While lamb rests (or up to a day ahead), make the tomato-mint jam. Combine the chopped tomatoes, granulated sugar, red wine vinegar, minced shallot, and olive oil in a small saucepan over medium heat.

Bring mixture to a gentle simmer, stirring occasionally. Reduce heat to medium-low and simmer, uncovered, until mixture reduces and thickens to a jammy consistency, about 12–18 minutes depending on water content of tomatoes. Stir more frequently toward the end to prevent sticking.

Remove from heat and stir in the chopped mint, lemon juice, salt, and black pepper. Taste and adjust seasoning — add more sugar if too acidic or a splash more vinegar for brightness. Cool to warm or room temperature before serving. The jam can be made ahead and refrigerated for up to 3 days; bring to room temperature before plating.

Place one lamb chop per plate, crusted side up or angled for presentation. Spoon 1–2 tablespoons of tomato-mint jam beside or over the bone end of each chop.

Garnish with microgreens or extra chopped parsley and serve with a lemon wedge. Recommend serving immediately so the crust stays crisp and the lamb is warm.