Garlic and Herb Crusted Lamb Chops

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Tasted amazing. We will definitely be making this again. We did cook it a little longer in the oven, about 12 minutes for 3/4" chops and they came out about medium. We would definitely recommend them.

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The lamb turned out well, but the breading did not stick and I did not disburb it for 3 minutes on each side. Perhaps I used too much olive oil in the breading.

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20 mins and still baking to get it medium rare?????

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I used italian bread crumbs instead of panko and olive oil in the pan instead of grapeseed, and i have literally had fights break out at parties over who gets the last chop! Awesome.

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First of all, I want to mention that I'm confident that I'm a good cook and I've never had problems with following recipes when they're RIGHT. But this one seems to omit how many minutes one should saute the lamb chop in the skillet before moving into the oven. At 325 degrees I'm now at 20 minutes and have succumbed to move it up to 400 degrees so we can have dinner...tonight. Still ULTRA rare, good enough for the lions. Also the garlic-breadcrumb crust seems to be too much for such a small amount of lamb chops.

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This recipe was delicious as well as very simple to make. We enjoy eating lamb in restaurants, but have never tried it in our own kitchen. The panko gave it a slightly crunchy texture and the herbs didn't overpower the lamb. The recipe called for grapeseed oil to pan fry the chops, but we just used olive oil. It is definitely a keeper and we would use this recipe again.