Garlic Parmesan Fried Lamb Chops
There are some dishes that just make jaws drop — and this is one of them. Imagine biting into a lamb chop that’s tender and juicy inside, while the outside crackles with a golden, garlicky, Parmesan-crusted coating. These Garlic Parmesan Fried Lamb Chops taste like they came straight off a fine-dining menu, but they’re easy enough to whip up on a weeknight.
They’re the kind of dish that turns an ordinary dinner into something unforgettable — and yes, people will ask for the recipe.
Why You’ll Love This Recipe
- Crispy + Juicy Contrast: Perfect golden crunch outside, tender lamb inside.
- Flavor Explosion: Garlic + Parmesan + herbs = irresistible umami goodness.
- Quick Cooking: Only 10–15 minutes to fry, making it weeknight-friendly.
- Crowd-Pleaser: Fancy enough for guests, easy enough for a family dinner.
- Restaurant Vibes at Home: A show-stopping recipe without the restaurant bill.
Equipment You’ll Need
- Large skillet or cast-iron pan
- Three shallow bowls (for dredging stations)
- Wire rack + paper towels (for draining)
- Tongs (for safe frying and flipping)
- Meat thermometer (to check doneness, optional but recommended)
🛒 Ingredients
- 1–2 pounds lamb chops (rib chops or loin chops)
- 2 cloves garlic, minced
- ½ cup breadcrumbs (panko preferred for extra crunch)
- ½ cup grated Parmesan cheese
- ½ teaspoon dried Italian herbs (oregano, basil, thyme)
- ¼ teaspoon black pepper
- ¼ teaspoon salt (plus more to taste)
- 2 large eggs, lightly beaten
- ¼ cup all-purpose flour
- ½ cup vegetable oil (or another high smoke-point oil, for frying)
- Fresh parsley, chopped (optional, for garnish)
- Lemon wedges (optional, for serving)
👩🍳 Step-by-Step Instructions
1. Prepare the Lamb Chops
Pat the lamb chops dry with paper towels. Season both sides lightly with salt and pepper.
2. Set Up Dredging Stations
- Dish 1: Flour.
- Dish 2: Beaten eggs.
- Dish 3: Breadcrumbs, Parmesan, minced garlic, Italian herbs, and remaining seasoning.
3. Coat the Chops
- Dredge each chop in flour, shake off excess.
- Dip into beaten egg, let extra drip off.
- Press firmly into breadcrumb mixture, coating all sides.
4. Heat the Oil
In a skillet or cast-iron pan, heat oil to 350–375°F (175–190°C). Test with a pinch of breadcrumbs — they should sizzle immediately.
5. Fry the Lamb Chops
Carefully place chops into hot oil (don’t overcrowd). Fry 3–5 minutes per side, until golden-brown and crispy. For medium-rare, aim for 135–140°F (57–60°C).
6. Drain & Rest
Transfer chops to a wire rack over paper towels to drain. Let rest 5 minutes before serving.
7. Serve & Enjoy
Garnish with parsley, squeeze lemon over top, and serve hot!
🔑 Pro Tips
- Use Panko: For maximum crunch, panko breadcrumbs are the way to go.
- Don’t Skip Resting: Resting locks in the juices so your lamb stays tender.
- Control Oil Temperature: Too hot = burnt crust, raw inside. Too cool = greasy chops.
- Make Ahead: Coat lamb chops earlier in the day, refrigerate, and fry just before serving.
🔄 Easy Variations
- Herb Swap: Try rosemary or thyme for a more earthy flavor.
- Spicy Twist: Add chili flakes or cayenne to breadcrumb mix.
- Cheese Lovers: Swap in Pecorino Romano for a sharper flavor.
- Air Fryer Version: Spray coated chops lightly with oil, air fry at 375°F for 12–15 mins, flipping halfway.
🍷 Serving, Pairing & Storage
- Serving Ideas: Perfect with mashed potatoes, roasted asparagus, or a crisp salad.
- Wine Pairing: Bold reds like Cabernet Sauvignon or Shiraz pair beautifully.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 minutes to keep the crust crispy.
- Freezer Friendly: Freeze uncooked coated chops on a tray, transfer to a bag, and fry straight from frozen (add 1–2 minutes to cook time).
❓ FAQs
Q: Can I bake instead of frying?
Yes! Bake at 400°F (200°C) for 20–25 minutes, flipping halfway, until crispy and golden.
Q: Can I use lamb shoulder chops?
You can, but they may take longer to cook and won’t be as tender as rib or loin chops.
Q: How do I avoid soggy coating?
Make sure the oil is hot enough before frying and avoid overcrowding the pan.
Garlic Parmesan Fried Lamb Chops
Ingredients
Equipment
Method
- Pat lamb chops dry; season with salt and pepper.
- Prepare 3 dredging dishes: flour; beaten eggs; breadcrumbs + Parmesan + garlic + herbs.
- Dredge chops in flour, dip in eggs, coat in breadcrumb mix.
- Heat oil in skillet to 350–375°F.
- Fry chops 3–5 mins per side until golden and crisp. Internal temp: 135–140°F for medium-rare.
- Drain on rack; rest 5 mins.
- Garnish with parsley and lemon wedges; serve hot.
Notes