Herb-Crusted Lamb Chop
Hawker • Singapore
How to Make Herb-Crusted Lamb Chop (Traditional & Healthy Version)
Herb-Crusted Lamb Chop is a modern classic found in many Singaporean fusion bistros and upscale kopitiams. While lamb isn’t a staple of traditional hawker stalls, its popularity has grown thanks to Singapore’s melting pot of culinary influences. This dish features succulent lamb chops coated with a fragrant mix of fresh herbs like coriander, parsley, and rosemary, creating a crispy, aromatic crust that’s both tasty and wholesome. The herb blend pays homage to our local ‘rempah’ tradition, while the preparation is inspired by contemporary Singapore dining—where global techniques meet local flavors. Perfect for a health-conscious lunch, this Herb-Crusted Lamb Chop is lighter than typical versions, using minimal oil and lean cuts of lamb. The result is a dish that’s juicy inside, with a crisp, herbal crust outside—a true celebration of Singapore’s creative food scene. Serve it with a side of blanched greens or a simple salad, just like you’d find at a savvy new-age kopitiam. It’s a smart choice for those seeking both authenticity and wellness in their meals.
Ingredients(for 1 lamb chop with 1/2 cup salad)
- 2 pieces (120g each) Lamb chops (lean, trimmed)
- 1/4 cup Fresh coriander leaves (daun ketumbar)
- 1/4 cup Fresh parsley
- 1 tbsp Fresh rosemary (finely chopped)
- 2 cloves Garlic (minced)
- 1/4 cup Wholemeal bread crumbs (for healthier crust)
- 1 tbsp Dijon mustard
- 1 tbsp Olive oil (extra virgin)
- 1/4 tsp Salt
- 1/4 tsp Black pepper (freshly ground)
- 1 cup Mixed salad greens (for serving) - optional
- 2 pieces Lemon wedges (for garnish) - optional
Instructions
- 1
Preheat your oven to 200°C. Pat the lamb chops dry and season both sides with salt and black pepper.
3 minutes
Drying the lamb ensures a crispier crust.
- 2
In a bowl, mix coriander, parsley, rosemary, garlic, and wholemeal bread crumbs. Drizzle in olive oil and stir until combined.
4 minutes
Chop herbs finely for even coating.
- 3
Brush both sides of each lamb chop with Dijon mustard. This helps the herb crust stick.
2 minutes
Use the back of a spoon for even spreading.
- 4
Press the herb mixture onto both sides of the chops, ensuring a thick, even layer.
3 minutes
Press firmly for better adhesion.
Why This Dish is Healthy
By using lean lamb, minimal olive oil, and a wholemeal crust, this Herb-Crusted Lamb Chop is lower in saturated fat and calories compared to traditional versions. Baking instead of deep-frying keeps the dish light and heart-friendly. The inclusion of fresh herbs and salad greens boosts nutrient content, making it perfect for anyone tracking calories or seeking a wholesome Singaporean meal.
This Herb-Crusted Lamb Chop recipe is rich in high-quality protein, iron, and vitamin B12, supporting muscle health and energy. The use of fresh herbs provides antioxidants, while olive oil offers heart-healthy monounsaturated fats. Wholemeal bread crumbs add fiber, beneficial for digestion. Pairing with salad greens increases vitamin C and phytonutrients, making this a balanced lunch choice.
Pro Tips
- 💡Tip 1: For even more local flavor, add a pinch of ground white pepper to the herb mix.
- 💡Tip 2: Letting the lamb rest after roasting ensures juicier meat.
- 💡Tip 3: Choose lean, well-trimmed chops to reduce fat content.
Storage & Serving
Store cooked lamb chops in an airtight container in the fridge for up to 2 days. Reheat in an oven at 180°C for 8 minutes to retain crust texture. Avoid microwaving to prevent sogginess.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 340.0 kcal |
