Parmesan Crispy Lamb Chops
with Rosemary Potatoes plus Feta & Heirloom Tomato Salad
With their rich, grassy flavor and striking, restaurant-worthy look, lamb chops are always impressive—but with the help of a crispy Parmesan-panko crust, we’ve managed to make them even more special. Rosemary roasted potatoes are a perfect classic side, and a lemony salad of heirloom tomatoes, feta, and mixed greens offers tangy, bright balance.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Lemon
1 teaspoon
Garlic Powder
15 ounce
Lamb Chops
3 tablespoon
Sour Cream
(Contains: Milk)
4 ounce
Mixed Greens
1 unit
Parmesan Cheese Block
(Contains: Milk)
1 teaspoon
Dried Rosemary
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
2 teaspoon
Dijon Mustard
4 ounce
Heirloom Grape Tomatoes
1 cup
Panko Breadcrumbs
(Contains: Wheat)
5 teaspoon
Balsamic Vinegar
12 ounce
Potatoes
½ cup
Feta Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
Cooking Oil
Olive Oil
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. (Don’t overcrowd your pan! Cook in batches if necessary.) • Transfer to a paper-towel-lined plate.
• While lamb chops cook, 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.
Lamb is fully cooked when internal temperature reaches 145°.
