Recipe: Savory Baked Lamb Chops

Before I share today’s lamb chop recipe, I want to remind you that I’m giving away 4 copies of Rocco DiSpirito’s Now Eat This! Diet book, along with a sneak peak at his favorite low calorie lasagna recipe! Just follow the link and leave a comment. Winners will be announced on Friday, March 4th, so don’t miss this opportunity for a book with solid diet advice and loads of mouthwatering recipes.

Savory Baked Lamb Chops

Everyone has different tastes when it comes to food. I always find it interesting to hear what people like and don’t like. For example, my coworker can’t stand tomatoes unless they are cooked to oblivion. She picks anything red off her plate and throws it in the trash. My husband thinks curry dishes taste like soap, and I am not a fan of lamb. I find the flavor of the meat too gamey for me.

Lamb Coating for Baked Lamb

Lucky for Mike, I’m willing to cook most anything, whether it appeals to me or not. Using the same baking method I use for pork chops works just as well for lamb, so I coated my chops with dijon and mayonnaise, packed them into panko bread crumbs and baked them in the oven after a quick pan fry to brown both sides.

Savory Baked Lamb Chops with Parmesan

Since we all know I love to eat, I must admit I had a small piece of lamb. I still prefer pork or chicken, but a lamb chop here or there never hurt me.

Happy cooking!

Now Eat This! Diet Book Giveaway and My Savory Baked Lamb Chops
  • 1 pound lamb chops
  • 1 tablespoon olive oil
  • 2 tablespoons light mayonnaise
  • 1 tsp Dijon mustard
  • 1 tablespoon water
  • 1 tablespoon lemon juice
  • 1 tablespoon oregano, minced
  • 1 tablespoon thyme, minced
  • ½ cup panko bread crumbs
  • ⅛ tsp pepper
  • ½ tsp salt
  • 4 tablespoons Parmesan cheese, shredded
  1. 1. Preheat oven to 350.
  2. 2. Heat olive oil over medium heat in a nonstick, oven proof skillet.
  3. 3. Combine mayonnaise, mustard, water, oregano and thyme in a small bowl.
  4. 4. Combine panko, salt and pepper in another bowl.
  5. 5. Brush chops with mayonnaise mixture and press into panko crumbs on both sides.
  6. 6. Fry chops in pan on both sides to brown for 3 - 5 minutes per side. Then remove to oven to finish cooking for 10 - 15 minutes until chops are cooked to desired doneness. They should be slightly pink for medium.
Nutrition Information
Serving size: 4

Amount Per Serving

Calories: 455, Weight Watchers PointsPlus 11
Total Fat: 28.62g
Cholesterol: 110mg
Sodium: 581mg
Total Carbs: 12.79g
Dietary Fiber: 1.29g
Sugars: 1.45g
Protein: 30.34g

Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to  me that I provide you with accurate information.

Last updated by at .

Thank you for sharing!



  1. says

    Kristi, lamb chops looks beautiful. I never before coated meat in mayo, interesting. But the whole mixture with spices sounds wonderful. Love the panko bread crumbs and added parmesan cheese. Rocco DiSpirito, he is cool chef, love his methods and Italian recipes. His mama is famous for her meatball recipe. What a great idea for Italian recipe diet book…. Nice post:)

    • says

      The coating really helped the panko stick to the meat and added wonderful flavor. I didn’t know his mother was famous for a meatball recipe. I’ll have to google it!

  2. says

    I have lamb chops in the freezer…my hubby loves them much more than I do, but I needed to shake up the entrees a bit. So glad to know I’m not alone 😉 Your recipe looks great~

  3. says

    beautiful recipe, mayo works really well, have used it with strong fish with herbs and I think that is what I like about using it, it helps to mellow out the taste of ‘gameyness’ in certain foods….venison also comes to mind

    • says

      Wow. I didn’t know mayo could do all that! I’m glad I found a have olive oil version, got to get the healthy in! I’ve not tried it with fish. Hmmmmm – thinking up a new recipe. :)

  4. says

    Terrific preparation of lamb with dijon and mayonnaise and panko breadcrumbs! We love lamb but actually haven’t had it in a while, I need to add it to my shopping list for tomorrow!

  5. Mary Ellen says

    I use the olive oil mayo mixed with the adobo sauce from Chipotles in adobo sauce. Spread the seasoned mayo on the top of the tilapia loins and press into the panko crumbs. I cook in my toaster oven on the rack in the foil lined pan that came with it. My tilapia loins come in a 1 pound bag (4 loins) which is just right for us. I only coat the tops because the bottoms don’t get crisp this way and it’s enough for us with tops only. Mary Ellen

    • says

      Hi Mary Ellen,

      Thanks for visiting. What a terrific idea to mix mayo with adobo sauce. This is definitely a must try as we get tilapia from Costco all the time. Thanks for the tip and have a good weekend.


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title="" rel=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: