Cheesy Garlic Crusted Lamb

Name: Cheesy Garlic Crusted Lamb
Prep time: 6 min
Cook time: 12 min
Total time: 18 min
Yield: 2 servings
Ingredients: 3 tablespoons bread crumbs; 2 tablespoons grated pecorino cheese; 1 teaspoon lemon zest; 1/2 teaspoon ground black pepper; 1/2 teaspoon kosher salt; 1 large garlic clove minced; 4 lamb loin chops rinsed and patted dry; 2 tablespoons olive oil

By Emma

Certified Culinary Professional

Published on 31 January 2026 • Recipe tested & approved

Breadcrumbs, parmesan, lemon zest, pepper, salt, and garlic combined to crust lamb chops. Lamb rinsed, dried, and pressed into crumb mix. Olive oil sizzles hot in pan. Lamb cooks until crust browns, flipping once. Space chops or risk steaming. Serve over fluffy couscous. Timing depends on crust color and feel. Substitute pecorino for parmesan, or garlic powder if pressed. Adjust oil amounts. Avoid soggy crumbs by patting lamb dry thoroughly. Listen for steady sizzle, not burnt oil smell. A quick meal that’s bold and textural with hints of citrus and cheese punch.

Prep: 6 min

Cook: 12 min

Total: 18 min

Servings: 2 servings

#Mediterranean #lamb #quick meals #pan frying #crusted meat

Lamb chops. Not just any lamb chops but coated with cheesy, garlicky crunchy topping that snaps under teeth. Zest hits nose early before salt and pepper layer in. Just a bit of crumb holds it all. Ran out of breadcrumbs once so swapped panko—much better texture, lighter, crispier. Realized resting makes bites juicier, stops that disappointing dry chew. Olive oil not butter here; butter burns fast. Heat matters big time—too cool no crust, too hot burnt crumbs. Learn to trust what your eyes see crust golden, not black. A quick pan fry with juicy interior — every second counts.

Ingredients

3 tablespoons bread crumbs
2 tablespoons grated pecorino cheese
1 teaspoon lemon zest
1/2 teaspoon ground black pepper
1/2 teaspoon kosher salt
1 large garlic clove minced
4 lamb loin chops rinsed and patted dry
2 tablespoons olive oil

About the ingredients

Breadcrumbs: Use panko for lighter crunch or homemade toasted bread crumbs. Pecorino swaps parmesan for sharper flavor that lifts citrus well. Lemon zest vital. Skip fresh garlic? Use garlic powder but squeeze extra fresh lemon to compensate lost brightness. Salt helps bring out all flavors—don’t skimp or mix seems flat. Lamb chops dry before coating crucial; wet meat turns crumb soggy and falls off during frying. Olive oil heats better than butter or canola here for stable crust forming. Adjust oil amounts to prevent sticking but avoid drowning pan which softens crust. If lamb thick, extend cooking time slightly watching crust cues; thin chops just less time. Play with these details as chops vary by butcher.

Method

Mix bread crumbs cheese lemon zest pepper salt garlic evenly in wide shallow dish
Dry lamb well ran under cold water then pat completely with paper towels
Press chops firmly on each side into crumb mix coat thickly no bare spots
Heat 1 tablespoon olive oil in heavy skillet over medium-high heat till shimmering
Add 2-3 chops lay spaced no crowding hear gentle sizzle
Cook chops 2 1/2 minutes first side watch for golden crust bubbles around edges
Flip once crust lightly browned firm to touch but not stiff
Remove chops rest on plate tent with foil
Add remaining oil repeat frying remaining chops same technique watch doneness
Serve immediately chops on bed of couscous or grain of choice

Cooking tips

Shallow dish for crumb mix best—easy one-hand press to grip chops well. Don’t be shy pressing crumbs in; thick coating holds better during cook and seals moisture. Rinse lamb cold then dry fully; moisture kills crust, steams meat, wastes oil heat. Heat skillet thoroughly; bubbling oil signals ready pan. Overcrowd? Steam presses in, crust soggy and pale. Listen for loud sizzle tune not faint or smoking. Flip once crust forms golden brown edge bubbles—too early flips ruin texture. Rest after cooking at least 3 minutes tented foil so juices redistribute. Second batch needs fresh oil or crumbs stick and burn fast. Serve on couscous to soak juices; taste difference week to week affected by oil type and lamb quality. Experienced cooks eyeball crust color over timers, trust feel of chop texture for doneness.

Chef's notes

💡 Pat lamb dry cold water rinse only. Wet meat kills crust crispness crumbs soggy. Press crumbs thick no bare spots. Use wide shallow dish easy one hand grip. Heat olive oil till shimmering noise steady not smoking; sizzle loud means ready.
💡 Flip chops once crust bubbles golden brown edges firm but not stiff. Watch time close 2 1/2 mins first side but actual cues better than timer. Too early flipping ruins texture crumb falls, too late burns edges crumb bitter.
💡 Use pecorino instead parmesan sharper tang lemon zest punches citrus flavor more alive. Garlic fresh minced better but powder works sub adjust lemon zest squeeze more fresh juice for brightness lost.
💡 Don’t crowd pan space chops lay flat some distance steam kills crust forms pale soggy texture. Cook second batch oil fresh or crumbs stick burn fast heat). Adjust oil as needed to keep edges crisp but not oily puddles.
💡 Rest chops 3 mins loosely tent foil juices redistribute bites juicier. Serve over couscous or grain soaks juices keeps eating moist overall texture contrast chewy meat, crunchy crumb, fluffy grain.

Common questions

Can I use butter instead olive oil?

Butter burns fast no good here crust forms unstable. Olive oil heat stable better. Can mix small butter amount but watch temp closely no smoke.

What if lamb chops thicker than usual?

Extend cook time slightly but watch crust cues carefully. Don’t rush flip wait for crust bubbles golden edges. Inside doneness depends chop size thickness.

Crumbs turn soggy how fix?

Dry lamb fully first step. Use panko crumbs lighter crispier. Avoid overcrowding pan steam forms. Heat oil good ripple sizzle hear steady not faint. Pat immediately after rinse paper towels.

How store leftovers?

Cool down completely. Wrap airtight fridge up to 2 days. Reheat in skillet medium heat fresh olive oil keep crust crisp. Microwave loses crunch soggy fast. Freeze not ideal but if needed wrap tight.