Panko-Crusted Lamb Chops
with Rosemary Roasted Potatoes & Feta Mixed Greens Salad
- Milk
- Wheat
- Tree Nuts
With their rich, grassy flavor and striking, restaurant-worthy look, lamb chops are always impressive—and we’ve managed to make them even more special with the help of a crispy Parmesan-panko crust. Rosemary roasted potatoes are a perfect, classic side, and a lemony salad of heirloom tomatoes, feta, and mixed greens offers tangy, bright balance.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 teaspoon
Dried Rosemary
½ cup
Feta Cheese
(Contains: Milk)
1 cup
Panko Breadcrumbs
(Contains: Wheat)
12 ounce
Potatoes
4 ounce
Heirloom Grape Tomatoes
5 teaspoon
Balsamic Vinegar
1 unit
Lemon
4 ounce
Mixed Greens
1 unit
Parmesan Cheese Block
(Contains: Milk)
15 ounce
Lamb Chops
2 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
2 tablespoon (tbsp)
Cooking Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- 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).
- To bowl with dressing, add mixed greens, tomatoes, and feta. Toss until evenly coated. Sprinkle with almonds.
- Divide lamb chops, potatoes, and salad between plates. Grate remaining Parmesan over potatoes and salad. Serve with remaining lemon wedges on the side.
