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Perfect Herb Crusted Lamb Chops Recipe with Easy Mint Chimichurri Sauce

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This recipe features tender lamb chops with a crunchy herb crust paired with a bright and tangy mint chimichurri sauce. Ready in about 25 minutes, it’s perfect for a quick, flavorful weeknight meal or an impressive dinner party centerpiece.

Ingredients

Scale
  • 8 lamb chops (about 1-inch thick, bone-in for flavor)
  • 2 tablespoons olive oil (for searing)
  • Salt and freshly ground black pepper (to taste)
  • 1 cup fresh breadcrumbs (made from day-old bread, sourdough preferred)
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves, chopped
  • 2 tablespoons fresh parsley, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons grated Parmesan cheese (optional)
  • 2 tablespoons olive oil (to bind the crust)
  • 1 cup fresh mint leaves, finely chopped
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 2 garlic cloves, minced
  • 1 small red chili or 1/4 teaspoon red pepper flakes
  • 2 tablespoons red wine vinegar
  • 1/2 cup extra virgin olive oil
  • Salt and freshly ground black pepper (to taste)
  • Juice of half a lemon

Instructions

  1. Prepare the Herb Crust: In a medium bowl, combine 1 cup fresh breadcrumbs, 2 tablespoons each of chopped rosemary, thyme, and parsley, 2 minced garlic cloves, and 2 tablespoons grated Parmesan cheese if using. Drizzle 2 tablespoons olive oil over the mixture and stir until evenly moistened and slightly holding together. Set aside.
  2. Season the Lamb Chops: Pat the lamb chops dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
  3. Apply the Herb Crust: Press the breadcrumb mixture firmly onto one side of each lamb chop, ensuring an even coating.
  4. Heat the Pan: Place a large cast-iron skillet over medium-high heat and add 2 tablespoons olive oil. Heat until shimmering but not smoking, about 2 minutes.
  5. Sear the Lamb Chops: Place the lamb chops crust-side down into the hot pan. Cook for 3-4 minutes without moving to form a golden brown crust. Flip and cook the other side for another 3 minutes for medium-rare (internal temperature about 135°F or 57°C). Adjust time for thickness.
  6. Rest the Lamb: Transfer chops to a plate and loosely cover with foil. Let rest for 5 minutes to lock in juices.
  7. Make the Mint Chimichurri: While lamb rests, combine 1 cup chopped fresh mint, 1/2 cup parsley, 2 minced garlic cloves, red chili or flakes, 2 tablespoons red wine vinegar, juice of half a lemon, salt, and pepper in a bowl. Slowly whisk in 1/2 cup olive oil until emulsified. Adjust seasoning to taste.
  8. Serve: Plate the lamb chops and spoon generous amounts of mint chimichurri over or on the side. Pair with favorite sides.

Notes

Use a meat thermometer to ensure medium-rare doneness at 135°F (57°C). For gluten-free crust, substitute breadcrumbs with almond flour or crushed gluten-free crackers. For dairy-free, omit Parmesan or use vegan cheese alternative. Avoid nonstick pans for best crust. Rest lamb after cooking to keep it juicy. Prepare chimichurri while lamb rests to save time.

Nutrition

Keywords: lamb chops, herb crust, mint chimichurri, quick dinner, easy lamb recipe, weeknight meal, fresh herbs, dinner party

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