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Simon & Garfunkel Encrusted Lamb Chop with Crispy Leeks

Simon & Garfunkel Herb & Garlic Encrusted Lamb Chop with Crispy Leeks

Libby with Lemony Thyme
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizer
Servings 4


For lamb chops...

  • 4 petite lamb chops
  • 1 Tbl. fresh parsley minced
  • 1 Tbl. fresh sage minced
  • 1 Tbl. lemony thyme minced
  • 1 tsp. rosemary minced
  • 2-3 garlic cloves minced
  • 1 cup panko breadcrumbs
  • 1 Tbl. olive oil
  • salt & pepper
  • canola oil for searing

For crispy leeks...

  • 2 leeks rinsed well and thinly sliced
  • canola or peanut oil for frying
  • salt & pepper
  • pinch cayenne
  • 4 Tbl. balsamic glaze


For the lamb chops...

  • Preheat oven to 400 degrees.
  • Pat lamb chops dry with paper towel. Sprinkle both sides with salt & pepper.
  • In a small bowl, combine minced herbs, garlic, panko crumbs, olive oil, salt & pepper. Mix well to combine.
  • In a large oven proof skillet heat 1 Tbl. canola oil to medium-high. Once hot add lamb chops and sear for 2 minutes undisturbed. Turn chops over and remove from heat. Top each chop with about 1/4 cup of herbed crumb mixture, pressing it into chops.
  • Place skillet in oven and cook for 5-7 minutes or until chops are done to your liking.

For the crispy leeks...

  • In a heavy bottom pot, heat 1" of canola oil to 375 degrees.
  • Fry leeks in oil until golden brown 1-2 minutes. Remove and drain on paper towels. Season as soon as out of the oil.
  • To serve, drizzle plate with balsamic glaze. Top with lamb chop and side of crispy leeks.