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.
