Parmesan Garlic Lamb Chops

A quick and easy dinner recipe perfect for Easter, a special event… or just a weeknight meal, these Parmesan Garlic Lamb Chops are incredible.

close up of seared lamb chops over mint couscous


Lamb Chop Dinner

Lamb seems to intimidating, but is one of the easiest things you can make, especially lamb chops, also known as lamb lollipops.

Mediterranean flavors follow this dish using seasoned bread crumbs, lemon zest, garlic and olive oil. Pecorino romano cheese, with its nutty flavor, is my first pick for this dish, but you can also use Parmesan or even asiago. 

This recipe, start to finish including prep, only takes 15 minutes.

Easter Lamb

Why do we eat lamb for Easter? Lamb is the most symbolic of Easter through the whole world for several reasons. 

First, Jewish individuals ate lamb for passover. Those who converted to Christianity continued the tradition at Easter.

Secondly, Jesus is sometimes referred to as the “Lamb of God”. Lastly, Easter is known for rebirth and thus, baby animals, like lamb. 

plated lamb chops over couscous

Lemon Zest

Lemon zest, opposed to lemon juice adds a clean, lemony flavor without the tartness that comes from lemon juice. Make sure to only use the yellow pith, not the white part which can be bitter.

It sounds like common sense, but make sure you wash your lemons before zesting. It is sometimes overlooked because when cooks use fresh lemon juice, washing the rind isn’t necessary. 

Dried lemon rind, available in some gourmet spice shops, can also be used, but make sure to taste test it first to gauge the level of lemon flavor. It varies greatly from brand to brand and can be quite robust.

image of fresh lemon zest

Lamb Chop Dinner

Lamb can be a fairly expensive cut of meat, similar to prime rib or some seafood. It varies from $12.00 per pound to $30.00 per pound depending on the cut.

A French cut, with the fancy lollipop handle, will be more per pound and more of those pounds will be bone instead of actual meat. But the presentation is remarkable and makes a statement, so I splurge. 

two lamb chops in a pan


You can easily find all of the ingredients to make these parmesan garlic lamb chops at your local grocery store.

  • Lamb chops – Most will come French cut, but really any cut will work with this lamb recipe, see options below. If you have a whole rack of lamb, cut them into individual chops.
  • Seasoned bread crumbs
  • Pecorino romano cheese – This brings the parmesan to these pan-seared lamb chops. It adds excellent flavor.
  • Lemon zest – Lemon zest, opposed to lemon juice adds a clean, lemony flavor without the tartness that comes from lemon juice.
  • Salt and pepper – I like to use a combination of freshly ground black pepper and fine sea salt. You can also use kosher salt.
  • Garlic cloves – Make sure these are pressed or finely minced. I prefer to mince my own garlic for a fresher taste.
  • Extra virgin olive oil – Make sure to use a good quality olive oil here. There aren’t many ingredients, so we want the ones we have to shine.

How To Cook Lamb Chops

While you can grill or bake lamb chops, I find that pan searing is the best (and quickest) option. The Maillard reaction, high heat sear, creates a flavor profile not achieved any other way.

  1. Make breading. Combine seasoned bread crumbs, grated cheese, lemon zest, black pepper, fine sea salt and freshly minced garlic in shallow bowl.
  2. Prepare lamb. Rinse lamb chops with cold water and pat dry.
  3. Coat lamb in breading. Crust both sides of lamb chops in bread crumb mixture.
  4. Sear in a large skillet with a little bit of olive oil on each side until browned and it becomes a lovely lamb chop.

The best temperature to eat lamb is debatable. Many will tell you rare, but the CCD recommends an internal temperature of 145°F, which is a medium. Rare is closer to 125°F- most people prefer medium rare at 135°F.

If you don’t want to pan sear, you can reach a similar result by broiling. Heat broiler on high and place chops 3-4 inches from the heating mechanism, cooking on both sides for 2-3 minutes.

four raw lamb chops in a bowl of breading

What to Serve with Lamb

Lamb is commonly served with mint jelly, a sweet and fresh flavor in comparison to the sometimes gamey taste of lamb. Instead of plopping down a dish of green jelly, I served my Parmesan Garlic Lamb Chops with a quick and easy Lemon Mint Couscous recipe

Rice, mashed potatoes or even risotto are all good choices too. Kale gratin is also a favorite. A nice green side salad or green beans would also be a great choice of side dishes.

Couscous with mint and red onion in a gold spoon


There are plenty of ways you can make these parmesan garlic lamb chops your own. Here are a few ideas.

  • Different cut of lamb – You can use the same parmesan garlic lamb chop recipe rub on any cut of lamb, or even chicken or fish, that you like. They do work well on lamb loin chops, which are a different cut.
  • Other meats – You can easily double or triple the recipe to crust a whole leg of lamb, lamb roast, chicken, salmon or even halibut. 
  • Fresh herbs – Feel free to throw some fresh herbs into the breading. Fresh rosemary sprigs or fresh thyme would be perfect.
lamb chops on a plate

Storage and Freezing

How to Store Leftover Lamb Rib Chops

You can store any leftovers in an airtight container in the refrigerator. They will last for up to three days.

Can I Freeze Garlic Lamb Chops?

This cooked dish is not recommended for freezing, although raw lamb is usually vacuum sealed and can be frozen for long lengths of time.

Frequently Asked Questions

How many lamb chops should I serve per person?

This will really depend on the size of your lamb chops and the people you are serving. Like most meats, I serve about 4-6 ounces per person. Keep in mind that a lot of a lamb chop’s weight will be bone. I like the appearance of 2-3 per plate. 

More Delicious Lamb Recipes

Lamb is one of those things that is made for special occasions, but we eat it more often! Here are a few of our favorite lamb recipes.

pomegranate lamb chops on a white platter

Pomegranate Lamb Loin Chops

Warm, comforting undertones of fall flavors like cinnamon, nutmeg and coriander create a lamb crust that pairs perfectly with sweet, tart burgundy pomegranate sauce. Aroma alone will get you in the holiday spirit.
See The Recipe!
bowl of lamb stew

Easy Lamb Stew

Lamb Stew using ground lamb is made in just 30 minutes! Flavorful broth, crispy veggies and lentils make this fall stew recipe an easy weeknight meal.Lamb Stew using ground lamb is made in just 30 minutes! Flavorful broth, crispy veggies and lentils make this fall stew recipe an easy weeknight meal.
See The Recipe!
browned lamb lollipops
close up of lamb lollipops

Parmesan Garlic Lamb Chop Recipe

4.91 from 10 votes
Parmesan Garlic Lamb Chops are an easy and tasty Easter dinner recipe made with just bread crumbs, lemon zest and pecorino romano. 
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2



  • In a large pie plate or other flat bowl, combine the bread crumbs, cheese, lemon zest, pepper, salt and garlic.
  • Rinse the lamb chops with cold water and pat dry.
  • Crust both sides of the lamb chops in the bread crumb mixture.
  • Heat 1 tablespoon of the olive oil over medium-high heat.
  • Add 2-3 lamb chops to the frying pan, being careful that they have enough space and are not crowded.
  • Cook for 2-3 minutes on each side, waiting for crust to lightly brown.
  • Remove and set aside. Add additional oil and repeat with remaining lamb chops.
  • Serve hot over Mint Lemon Couscous.
  • If you've tried this recipe, come back and let us know how it was in the comments or ratings.


If you don’t want to pan sear, you can reach a similar result by broiling. Heat broiler on high and place chops 3-4 inches from the heating mechanism, cooking on both sides for 2-3 minutes.


Calories: 549 kcal, Carbohydrates: 11 g, Protein: 128 g, Fat: 50 g, Saturated Fat: 16 g, Cholesterol: 388 mg, Sodium: 1112 mg, Potassium: 1641 mg, Vitamin A: 30 IU, Vitamin C: 2.2 mg, Calcium: 118 mg, Iron: 12 mg
Calories: 549
Course: Main Course
Cuisine: Greek
Keyword: lamb chop recipe, lamb lollipop, pan fried lamb chops
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
close up of pan seared lamb chops
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

4.91 from 10 votes (3 ratings without comment)

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Questions and Reviews

  1. 5 stars
    fabulous! This lamb recipe looks absolutely perfect for our lunch with the family . we love the golden brown crust.

  2. 4 stars
    It’s a nice dish to serve to your family during the week, but since I don’t want my guests to go home hungry, I’m serving a Leg of Lamb. After all, it’s a special holiday. The chops DO sound tasty!

  3. 5 stars
    Wow! Everything you needed to know about lamb chops! My husband really enjoys lamb, but I so rarely make it and am always so hesitant. Thanks for all the great tips and recipe!