Begin by preheating your oven to 400°F (200°C). Trim the lamb chops if necessary, removing any excess fat. Season both sides generously with salt and freshly ground black pepper.

You’ll create three distinct stations for the breading process. In one shallow dish, place the flour. In a second dish, add the beaten eggs. In a third dish, mix the panko breadcrumbs, Parmesan cheese, garlic powder, smoked paprika, tarragon, chives, Dijon mustard, and lemon zest.

Take each lamb chop and coat it in flour first, shaking off any excess. Next, dip it into the egg mixture, ensuring it is well-coated. Finally, press it into the breadcrumb mixture, covering it thoroughly.

In a large oven-safe skillet, heat the neutral cooking oil over medium-high heat. You want enough oil to sear the lamb chops effectively.

Once the oil is hot, carefully place the breaded lamb chops in the skillet. Sear them for about 2-3 minutes on each side until they become golden brown. This adds a beautiful color and flavor.

After searing, transfer the skillet to the preheated oven. Bake for 10-15 minutes, or until the internal temperature reaches 145°F (medium rare) to 160°F (medium). Keep an eye on them!

Remove the lamb chops from the oven and let them rest for at least 5 minutes. This ensures the juices redistribute throughout the meat. Serve with your chosen sides and enjoy!