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Panko & Pecorino Crusted Lamb Chops and Roasted Garlic Cheesy Baby Potatoes

Succulent and flavorful, these lamb chops seasoned with Locatelli Pecorino, herbs, and garlic, and served with roasted, cheesy baby potatoes are the perfect way to dress up your table for a classic Easter feast, to serve to impress your guests at a dinner party, or just about anytime.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 12 lamb chops
  • 1 cup of all purpose flour
  • 1 cup of freshly grated Pecorino Romano, divided, 1/2 and 1/2
  • 2 cups of unseasoned Panko breadcrumbs
  • 4 large eggs, beaten
  • 3/4 cup vegetable oil
  • 2 teaspoons of minced fresh chives, plus more for garnish, if desired
  • 2 teaspoons of minced fresh mint, plus more for garnish, if desired
  • 2 teaspoons of smoked paprika
  • 2 teaspoons of garlic powder
  • Salt and freshly ground black pepper to taste 
Roasted Garlic Pecorino Baby Potatoes Ingredients
  • 3 pounds of Yukon gold baby potatoes, halved.
  • 1/4 cup of olive oil
  • 4 cloves of minced garlic
  • 1 cup of freshly grated Pecorino Romano cheese
  • 2 tablespoons of Dijon mustard
  • 1/2 teaspoon of freshly ground black pepper
  • Salt, to taste
  • Chopped fresh parsley, for garnish

Method
 

  1. Remove lamb from refrigerator and let it sit at room temperature for about 30 minutes.
  2. In a shallow bowl, combine flour, 1/2 cup of Locatelli, garlic powder, and paprika.
  3. In another shallow bowl, combine Panko, 1/2 cup of Locatelli, 2 tablespoons of chives and 2 tablespoons of mint.
  4. Generously season the lamb chops with salt and pepper on both sides.
  5. Dredge lamb chops, and flour and shake off any excess.
  6. Dip, lamb chops, and beaten egg shaking off any excess.
  7. Dredge each lamb chop in the Panko mixture until fully coated. Shake off any excess mixture.
  8. To assist with the breading sticking, you can bread all the lamb chops and refrigerate them on a lined baking sheet with a cooling rack for about 30 minutes to an hour.
  9. Place a large skillet of a medium heat and add oil.
  10. Once the oil is heated, add lamb chops and sear the chops for 4-5 minutes per side. The Panko mixture should be browned and the lamb should have an internal temperature of 130°F for medium rare and 140°F for medium.
  11. Remove from the heat and lightly garnish with minced chives and/or mint, if desired. 
Roasted Garlic Pecorino Baby Potatoes
  1. Preheat oven to 400°F
  2. In a large mixing bowl or bowls, combine the baby potatoes, garlic, Locatelli cheese, olive oil, Dijon, mustard, salt and pepper. Toss well to evenly coat. Transfer to a large prepared baking sheet and spread out into a single layer.
  3. Roast for 30-35 minutes until the potatoes are golden, crispy, and fork-tender, tossing them around occasionally during baking for even cooking. Sprinkle with parsley and serve warm.