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!

Prep Time5

Cook Time15

Resting time5

Total Time25

Course: Main Course

Keyword: herbs de provence lamb loins, lamb loin chops, oven baked lamb loin chops, oven roasted lamb loins, PARMESAN AND HERBS CRUSTED LAMB LOIN, parmesan crusted lamb

Servings: 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.

Video

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