Crispy Parmesan Panko Lamb Chops with Rosemary Potatoes and Feta Salad

These Parmesan panko-crusted lamb chops are a showstopper dinner that’s surprisingly simple to prepare. The crispy, golden crust locks in the juicy, tender meat, while the rosemary roasted potatoes and bright lemon-feta salad round out the meal perfectly.

Perfect for a special occasion or a weekend treat, this dish brings together rich flavors and satisfying textures. The tangy salad with heirloom tomatoes and creamy feta cuts through the richness of the lamb, making every bite balanced and delicious.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried RosemaryView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 unit Parmesan Cheese BlockView ingredient guideLike ingredientDislike ingredient

30 ounce Lamb ChopsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and adjust rack to top position. Wash and dry produce. Dice potatoes into ½-inch pieces. Zest and quarter the lemon. Halve the tomatoes.
2. Toss potatoes on a baking sheet with a drizzle of oil, dried rosemary, half the garlic powder, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. While potatoes roast, grate half the Parmesan into a small bowl. Add panko, a pinch of salt and pepper; stir to combine. Pat lamb chops dry with paper towels; season all over with salt and pepper. Evenly brush all sides with sour cream. Mound the panko mixture over the lamb, pressing firmly to adhere.
4. Heat a ½-inch layer of oil in a large pan over medium-high heat. Add coated lamb chops and cook until the crust is crisp and golden and the lamb is cooked to your liking, 2-4 minutes per side. (Don’t overcrowd the pan; cook in batches if needed.) Transfer to a paper-towel-lined plate.
5. While lamb cooks, in a large bowl, whisk together lemon zest, balsamic vinegar, Dijon mustard, remaining garlic powder, 1 tablespoon olive oil, a squeeze of lemon juice, salt and pepper.
6. Add mixed greens, tomatoes and feta to the bowl with dressing. Toss until evenly coated. Sprinkle with sliced almonds.
7. Divide lamb chops, roasted potatoes and salad among plates. Grate remaining Parmesan over potatoes and salad. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of lamb?

Yes, lamb loin chops or rib chops work well. Adjust cooking time as needed.

Can I make this recipe gluten-free?

Use gluten-free panko breadcrumbs and ensure all other ingredients are gluten-free.

How do I store leftovers?

Store lamb, potatoes and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat lamb and potatoes in the oven.