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  • Writer's pictureSophie Zuckerman

Panko Crusted Mint Lamb Chops

Lamb is Eric's and my favorite indulgence. We love it so much we served lamb as the main entrée at our wedding, and thus it is the most perfect meal on Valentine's Day!


  • 8 lamb chops, trimmed and frenched

  • 3 tablespoons of Dijon mustard

  • 3 cloves of garlic, minced

  • Salt & pepper

  • 3/4 cup of Panko breadcrumbs

  • 2 tablespoons of fresh mint, chopped

  • 1 tablespoon of Italian seasoning

  • Olive oil


  • 1/4 cup of Greek yogurt

  • 1 lemon, zested and juiced

  • 2 cloves of garlic, minced

  • 1 tablespoon of fresh mint

  • Salt & pepper

  • A sprinkle of Everything But The Bagel seasoning, optional


  1. Preheat the oven to 450 degrees.

  2. Remove the lamb chops from the refrigerator 30 minutes before cooking so they can come to room temp. Place the lamb, fat side up on a prep surface, pat dry with a paper towel to remove any excess moisture, and then generously sprinkle with salt and freshly ground pepper.

  3. Heat a cast-iron skillet (or any skillet that is oven proof) with 1 tbsp of olive oil over medium-high heat and sear the lamb with the fat side down for 4-7 minutes until browned.

  4. While the lamb is searing, in a medium bowl combine the Dijon mustard, garlic, and a pinch of salt and pepper. Stir to combine.

  5. In another bowl, combine the Panko breadcrumbs, fresh mint, Italian seasoning, and 1 tbsp of olive oil.

  6. Turn off the heat and apply the mustard mixture with the back of a spoon, a knife, or a pastry brush to the lamb, and then spread the breadcrumb mixture evenly over the mustard.

  7. Place the pan in the oven and allow to cook for 10 minutes or until a meat thermometer reads 125 degrees for medium-rare.

  8. While the chops are cooking, make the sauce by combining all of the ingredients and using water to thin it out to your desired consistency.

  9. Remove the lamb from the oven, cut into single chops and serve hot. Enjoy!

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