Parmesan and herbs lamb loins
PARMESAN AND HERBS LAMB LOINS
If you’re craving a dish that combines elegance with robust flavor, these PARMESAN AND HERBS LAMB LOINS are a must-try. Baked to tender perfection in the oven, this recipe features a golden, cheesy crust infused with the aromatic blend of Herbs de Provence, elevating the rich, succulent lamb to new heights. Perfect for a special dinner or a sophisticated weeknight meal, it’s surprisingly simple to prepare.Lamb loin, with its tender texture and mild gamey flavor, is a canvas for bold seasonings, and this recipe makes the most of it. The crust—a mix of grated Parmesan for a nutty, salty kick and Herbs de Provence (a fragrant blend of rosemary, thyme, lavender, and more)—creates a crispy, aromatic topping that locks in juices while adding a Mediterranean flair. Baking in the oven ensures even cooking and a hassle-free experience. Nutritionally, lamb offers protein, iron, and B vitamins, while Parmesan adds calcium, making it a wholesome yet indulgent treat.Inspired by Provençal cuisine, this dish reflects the rustic elegance of southern France, where herbs and cheese often complement hearty meats. Whether you’re hosting a spring gathering or treating yourself after a long day, this lamb loin is a flavorful celebration that’s as delicious as it is impressive.Give this recipe a try, and let me know how it turns out—or share your favorite side to serve with it. Bon appétit! Your fork is waiting!
Servings 4 servings
Calories 763kcal
Ingredients
- 8 lamb loin chops 2 tablespoons Dijon mustard
- ⅛ tsp red pepper flakes
- 2 tsp Dijon mustard
- 3 TBSP butter softened
- 2 cloves garlic grated
- 3 tsp dried Herbes de Provence
- salt to taste
- ground black pepper to taste
- ½ cup parmesan cheese grated
Instructions
- Set your oven to 425°F and position a rack in the center. Line a baking sheet with parchment paper for an easy cleanup.
- In a small bowl, mix the grated Parmesan, Herbs de Provence, grated garlic, mustard, salt, and black pepper until they form a smooth, uniform paste.
- Pat the lamb loins dry with paper towels to ensure the crust adheres. Press approximately 1 teaspoon of the Parmesan-herb mixture onto the top of both sides of each chop, pressing gently to form a thick, even crust.
- Place the chops in a single layer on the prepared baking sheet, ensuring even spacing between each piece for uniform cooking. Bake for 15 minutes, or until the internal temperature reaches 135°F for medium-rare, using a meat thermometer.
- Remove the lamb from the oven and tent loosely with foil. Let it rest for 5-10 minutes to allow the juices to redistribute. Serve warm with roasted vegetables, sautéed green beans, or a light salad.
Notes
COOKING TIPS
- Lamb Doneness: For the juiciest, most tender results, use a meat thermometer to ensure the lamb stays perfectly pink in the center—aim for 130°F for medium-rare or 140°F for medium, as overcooking can dry it out.
- No need for foil while baking: Leave the lamb chops uncovered while baking to achieve a savory, golden crust with a delightful crisp texture, as covering with foil would steam the meat and soften the crust.
- Make ahead: Save time by preparing the Parmesan herb paste in advance and storing it in the refrigerator for up to 2 days—perfect for a quick, flavorful meal when you’re ready to cook.
Nutrition
Serving: 1serving | Calories: 763kcal | Carbohydrates: 2g | Protein: 42g | Fat: 64g | Saturated Fat: 29g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Cholesterol: 177mg | Sodium: 368mg | Potassium: 527mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 214mg | Iron: 5mg