Locatelli Herb Crusted Lamb Chops
@Michele7533 shares this recipe for Herb-crusted lamb chops coated in fragrant garlic, rosemary, and Locatelli cheese, seared to perfection for a rich, savory finish.
Ingredients
- 8 lamb chops about 1" thick
Locatelli crumb coating, mixed in a flat dish for breading.
- 3/4 cup each freshly grated Locatelli Pecorino Romano + Italian breadcrumbs
- 1 tsp. each lemon zest, chopped chives, garlic powder, dried oregano
- 1 tbsp. fresh rosemary chopped
- egg wash mixed in a bowl
- 2 large eggs whisked
- 2 tbsp olive oil
- parsley for garnish
- Salt and pepper to taste
Instructions
- Take chops out of the refrigerator 30 minutes ahead of time. Preheat the oven to 400 F and line a baking sheet. Dip each chop in the egg and let excess drip off. Press on the Locatelli crust on both sides of the chops.
- Heat a large cast iron pan over medium high heat and add the olive oil. Sear the chops on 1 side for 2 minutes. If the chops all fit in the cast iron pan you can finish baking in it. If not, transfer the chops to a lined baking sheet and bake for about 7-8 for medium, less if you want them medium rare.
- Let the chops rest for 5 minutes and garnish with chopped parsley and a dusting of Locatelli cheese. Serve with an arugula salad dressed with a lemon vinaigrette or with roasted vegetables.
