Lamb chops are one of those cuts that feel fancy enough for a dinner party but are actually incredibly fast to cook on a weeknight. The problem I usually have is that they can look a bit plain on the plate. This recipe solves that by adding two layers of texture: a wet, vibrant sauce and a dry, crunchy topping.
The technique here is a bit unusual—essentially breading the meat after it’s cooked—but it works surprisingly well. The sauce acts as a flavorful glue that holds the zesty crumbs onto the meat. It’s messy to eat, absolutely, but the contrast between the tender fat of the lamb, the acidity of the lemon-pepper sauce, and the crunch of the toasted breadcrumbs is worth the extra napkins.
Ingredients
The Lamb
- 8 lamb rib chops, French-trimmed (bones cleaned)
- Oil for searing
- Salt and black pepper
The Sauce
- 1 red onion, chopped
- 2 scallions (green onions), chopped
- ½ tsp sea salt
- 2 tbsp Middle Eastern spice blend (such as Baharat or Seven Spice)
- 1 red bell pepper, chopped
- 8 small grape tomatoes (purple or red)
- ½ cup extra-virgin olive oil
- Small handful of fresh parsley, mint, and cilantro
- 1 lemon, peeled and chopped (use the flesh only, remove seeds)
- Dash of sugar
The Crunchy Topping
- 2 cups fresh breadcrumbs or Panko (approx. 5 oz)
- 2 tbsp butter
- Zest of 2 lemons
Instructions
- Blend the Sauce: Toss the red onion, scallions, salt, spice blend, bell pepper, tomatoes, olive oil, herbs, lemon flesh, and sugar into a blender or food processor. Blitz it until it’s smooth. It should be thick enough to coat a spoon, not watery. Set this aside.
- Toast the Crumbs: Melt the butter in a skillet over medium heat. Add the breadcrumbs. Stir them constantly—breadcrumbs go from “pale” to “burnt” in about ten seconds. Once they are golden brown, take the pan off the heat and stir in the fresh lemon zest. Spread them out on a plate.
- Sear the Lamb: Get your skillet nice and hot with a little oil. Season the chops well with salt and pepper. Sear them for about 3 to 4 minutes per side. You want a nice brown crust on the meat.
- Assemble: This is the fun (and messy) part. Take a cooked lamb chop, dip it into the sauce (or brush the sauce on heavily), and then press it into the toasted breadcrumbs so they stick. Plate it up immediately.
Why You’ll Love This Recipe
- Texture: You get the crunch of a breaded cutlet without the hassle of deep frying.
- Flavor Punch: The sauce uses the whole lemon flesh, providing a tart kick that cuts right through the rich lamb fat.
- Presentation: The vibrant green/red sauce peaking through the golden crumbs looks professional with very little effort.
Chef’s Tips for Perfection
- Watch the Crumbs: I can’t stress this enough—don’t walk away from the breadcrumbs while toasting. The residual heat in the pan will keep cooking them even after you turn the stove off, so dump them onto a plate immediately.
- Resting Meat: Let the lamb chops rest on a board for 5 minutes before you do the dipping and coating. If you dip them straight from the pan, the juices will run out and make your sauce watery.
- The Spice Blend: The recipe calls for “Kabar” or a Middle Eastern blend. If you don’t have a specific mix, a combination of allspice, cumin, and black pepper works beautifully with lamb.
Storage and Reheating
This dish is best eaten fresh because the breadcrumbs will get soggy if they sit in the fridge coated in sauce. However, you can make the sauce ahead of time—it keeps in the fridge for 3 days in a sealed jar. Store leftover lamb separately. Reheat the lamb gently in a pan, then apply fresh sauce and crumbs right before serving.
Nutritional Notes
Lamb is a fatty meat, and with the olive oil in the sauce and butter in the crumbs, this is a rich meal (approx. 640 calories/serving). Serve it with some simple steamed green beans or asparagus to balance out the plate.
