Herb-Crusted Lamb Chops

Instructions

1. Prepare the lamb
   Remove the lamb chops from the refrigerator 30 minutes before cooking to allow them to come to room temperature. Pat dry with paper towels to ensure a good sear.
2. Make the herb crust
   In a medium bowl, combine the minced garlic, chopped rosemary, thyme, mint, Dijon mustard, panko breadcrumbs, Parmesan cheese, lemon zest, 1 tablespoon of olive oil, ½ teaspoon salt, and ½ teaspoon pepper. Mix thoroughly to form a cohesive herbed crust mixture.
3. Season the lamb
   Season both sides of the lamb chops with the remaining salt and pepper. Brush each chop with a thin layer of Dijon mustard to help the herb crust adhere.
4. Apply the herb crust
   Press the herb mixture firmly onto one side of each lamb chop, creating an even crust layer about ¼-inch thick. Let the chops rest for 10 minutes to allow the crust to set.
5. Preheat the oven
   Preheat your oven to 400°F (200°C). Place a large oven-safe skillet over medium-high heat and add the remaining tablespoon of olive oil.
6. Sear the lamb chops
   Once the oil is hot and shimmering, carefully place the lamb chops crust-side up in the skillet. Sear the bottom side for 2-3 minutes until golden brown. Be careful not to disturb the herb crust on top.
7. Finish in the oven
   Transfer the skillet to the preheated oven and roast for 10-12 minutes for medium-rare (internal temperature of 130-135°F) or 12-15 minutes for medium (internal temperature of 140-145°F).
8. Rest and serve
   Remove the chops from the oven and transfer to a serving platter. Let them rest for 5 minutes before serving. Drizzle with fresh lemon juice and garnish with additional herb sprigs if desired.