• 1/4 cup all-purpose flour
  • Salt and freshly ground black pepper
  • 2 large eggs
  • 1/2 cup shredded parmesan cheese
  • 1/2 cup panko
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons chopped fresh thyme
  • 2 cloves garlic, minced
  • 1 small lamb rack (about 1 3/4 pounds), frenched, fat trimmed and cut into 8 individual chops
  • 1/4 cup olive oil (or as needed)


  1. Combine the flour, 1 teaspoon of salt and 1 teaspoon of black pepper on a plate.
  2. Place eggs in a bowl and beat to blend.
  3. Combine cheese, panko, rosemary, parsley, thyme, garlic and salt and black pepper to taste in a bowl.
  4. Dust lamb chops with seasoned flour, shaking off excess. Dip in eggs, then thoroughly coat with cheese, breadcrumb and herb mixture.
  5. Heat olive oil over medium-high heat in a large skillet.
  6. Place 3 to 4 chops in the pan, reduce heat to medium and cook until nicely browned, about 2 minutes per side.
  7. Transfer to a rack set over a baking sheet and hold warm in the oven if necessary.
  8. Repeat with remaining chops.