Lamb chops with chèvre crust

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10 min


4 servings

* PLUS Broiling Time: 12 minutes
Lamb chops with chèvre crust


  • 8 lamb loin chops , about 1 1/2-in. thick
  • 140-g log creamy chevre
  • 1/4 cup chopped roasted red peppers , store-bought or homemade
  • 1/4 cup chopped fresh cilantro , parsley or chives
  • sprinkling of Italian-style bread crumbs , preferably with pecorino cheese


  • Place oven rack 3 inches (8 cm) from broiler. Preheat broiler. Line a baking sheet with shallow sides with foil. Place a rack on baking sheet and arrange chops on top. Broil 4 minutes. Turn and broil 4 more minutes.
  • Meanwhile, in a small bowl, stir chèvre with a spoon or mash with a fork to soften a little. Stir in pepper and coriander just until evenly distributed. After chops have broiled 8 minutes, remove baking sheet from oven to a heat-resistant surface. Spread about 2 tablespoons (30 mL) chèvre mixture over each chop. Generously sprinkle bread crumbs overtop. Return to oven and broil until bread crumbs turn golden, from 4 to 6 more minutes.

Nutrition (per serving)

  • Calories
  • 206,
  • Protein
  • 20.6 g,
  • Carbohydrates
  • 0.6 g,
  • Fat
  • 13.1 g,
  • Fibre
  • 0.1 g,

If you’re “turkeyed out” but still holiday entertaining, lamb makes a welcome change. Loin chops are fast cooking and our chèvre spread is a cinch.

Make ahead

Prepare chèvre mixture and refrigerate, covered, up to 2 days.