Parmesan Panko-Crusted Lamb Chops

with Rosemary Potatoes & Mixed Greens Salad with Feta

Allergens: Milk, Wheat, Tree Nuts

Total: 35 min • Prep: 5 min

Servings:
Ingredients

  • Sour Cream

    3 tablespoon

  • Dried Rosemary

    1 teaspoon

  • Feta Cheese

    ½ cup

  • Panko Breadcrumbs

    1 cup

  • Potatoes

    12 ounce

  • Heirloom Grape Tomatoes

    4 ounce

  • Balsamic Vinegar

    5 teaspoon

  • Lemon

    1 unit

  • Mixed Greens

    4 ounce

  • Parmesan Cheese Block

    1 unit

  • Lamb Chops

    15 ounce

  • Dijon Mustard

    2 teaspoon

  • Garlic Powder

    1 teaspoon

  • Sliced Almonds

    ½ ounce

  • Salt

    1 teaspoon (tsp)

  • Cooking Oil

    2 tablespoon (tbsp)

  • Olive Oil

    1 tablespoon (tbsp)

  • Cooking Oil

    1 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1
  • Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

  • Dice potatoes into ½-inch pieces. Zest and quarter lemon. Halve tomatoes.

2
  • Toss potatoes on a baking sheet with a drizzle of oil, rosemary, half the garlic powder (you’ll use the rest in Step 5), 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 and 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 on all sides with sour cream. Mound panko mixture all over, 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 crust is crisp and golden and lamb chops are cooked to desired doneness, 2-4 minutes per side. TIP: Don’t overcrowd your pan! Cook in batches if necessary.
  • Turn off heat; transfer to a paper-towel-lined plate.
  •  
5
  • While lamb cooks, in a large bowl, whisk together lemon zest, vinegar, mustard, remaining garlic powder, 1 TBSP olive oil, a squeeze of lemon juice, salt, and pepper (2 TBSP olive oil and a big squeeze of lemon juice for 4 servings).
6
  • To bowl with dressing, add mixed greens, tomatoes, and feta. Toss until evenly coated. Sprinkle with almonds.
7
  • Divide lamb chops, potatoes, and salad between plates. Grate remaining Parmesan over potatoes and salad. Serve with remaining lemon wedges on the side.