Herb-Crusted Lamb Chops with Mint Chimichurri

Entree | 2 servings (4 chops)

These elegant lamb chops showcase the versatility of pairing with the Bee's Knees—the herbaceous crust echoes the botanical gin while fresh mint chimichurri adds a bright, refreshing note that complements the cocktail's citrus clarity. The richness of the lamb is lifted by the vibrant herb sauce, creating a dinner that feels both luxurious and lively.

Ingredients

• 4 lamb chops (2 inches thick)
• Kosher salt and freshly ground black pepper
• ½ cup panko breadcrumbs
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 1 tablespoon fresh rosemary, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil, divided
• 1 tablespoon Dijon mustard
• For chimichurri: 1 cup fresh parsley
• ½ cup fresh mint leaves
• ¼ cup fresh chives
• 3 cloves garlic
• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• ½ teaspoon red pepper flakes
• Kosher salt to taste

Instructions

1. Make chimichurri: pulse parsley, mint, chives, and garlic in a food processor until coarsely chopped.
2. Transfer to a bowl and stir in olive oil, vinegar, lemon juice, red pepper flakes, and salt. Set aside.
3. Pat lamb chops dry and season generously with salt and pepper.
4. In a shallow bowl, combine panko, parsley, thyme, rosemary, minced garlic, and a pinch of salt.
5. Brush both sides of lamb chops with Dijon mustard, then dredge in herb breadcrumb mixture, pressing gently to adhere.
6. Heat 2 tablespoons olive oil in a skillet over medium-high heat.
7. Sear lamb chops 3-4 minutes per side for medium-rare. Let rest for 5 minutes.
8. Serve lamb chops topped with a generous dollop of fresh mint chimichurri.