Double Lamb Chops, Dijon-Parmesan Crust

DIJON-PARMESAN CRUSTED DOUBLE LAMB CHOPS
🥩 🥕 🧅 🌿
ROASTED FENNEL, CARROTS & SHALLOTS

Rack of lamb already feels a little special, but cutting it into double chops makes it easier to cook, serve, and eat. The thicker chops stay juicy in the center while giving you more browned edges and more of that crisp Parmesan-herb crust in every bite.

The Dijon, Parmesan, and herb coating adds a lot of flavor and texture without taking away from the lamb itself. The mustard gives the crust a little tang, while the panko and Parmesan turn golden and crisp in the oven.

I served the chops with roasted fennel, carrots, and shallots since they become sweet and caramelized as they roast and pair really well with the savory lamb. Altogether, it’s one of those dinners that sounds elegant but still feels warm and approachable.

Double Lamb Chops Recipe

Ingredients

Lamb

1 rack of lamb (8 bones), cut into 4 double chops
coarse sea salt
freshly ground black pepper
1 T. olive oil

Dijon Herb Crust

6 T. panko breadcrumbs
1/4 c. finely grated Parmesan
2 T. finely chopped flat-leaf parsley
1 1/2 t. finely chopped rosemary
1 garlic clove, finely minced
1 1/2 T. olive oil
1 1/2 T. Dijon mustard

Roasted Vegetables

2 medium carrots, peeled and cut into thick diagonal pieces
1 fennel bulb, cut into wedges
1 medium shallot, sliced
1 1/2 T. olive oil
coarse sea salt
freshly ground black pepper
1/2 t. each chopped thyme and rosemary
a squeeze of lemon juice for finishing

Method

1. Roast the Vegetables

Heat oven to 425°F.

Toss the carrots, fennel, and shallot with olive oil, salt, pepper, thyme and rosemary.

Spread onto a sheet pan in a single layer.

Roast for 30–35 minutes, turning once halfway through, until tender and caramelized at the edges.

2. Prepare the Lamb

While the vegetables roast, cut the rack into double chops by slicing between every second bone.

Pat the lamb dry thoroughly and season generously with salt and pepper.

3. Make the Crust

In a shallow bowl, combine:

panko
Parmesan
parsley
rosemary
garlic
olive oil

Mix until the crumbs are lightly coated.

4. Sear the Lamb

Heat a large skillet over medium-high heat and add the olive oil.

Sear the lamb chops:

fat edge first for 1–2 minutes
then about 2 minutes per flat side

The chops should develop a deep golden-brown crust.

Transfer the chops to a clean sheet pan.

5. Add the Dijon Crust

Brush the top side of each chop with Dijon mustard.

Press the Dijon-coated side into the panko mixture to create an even crust.

Arrange the chops crust-side up on the sheet pan.

6. Roast the Lamb

Place the lamb in the oven alongside the vegetables.

Roast until medium-rare, about 8–10 minutes depending on thickness. Target temperature 130°—135°F.

7. Rest & Finish

Rest the lamb for 5 minutes before plating.

Finish the vegetables with a good squeeze of lemon juice.

Plating

Arrange the roasted vegetables slightly underneath or beside the lamb chops. Arrange the double chops with bones criss-crossed.

Garnish with:

chopped parsley leaves
fennel fronds

More Lamb Recipes

Rustic Lamb Ragù with Fresh Pappardelle

Lamb Lollipops with Chimichurri

Braised Lamb Shank, Pomegranate Fig Sauce, Saffron Basmati

Kick Off Grilling Season with Lamb Leg Steaks