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Juicy lamb chops with a crispy, garlicky, Parmesan crust that tastes restaurant-worthy but is easy to make at home.

Garlic Parmesan Fried Lamb Chops

Juicy lamb chops with a crispy, garlicky, Parmesan crust that tastes restaurant-worthy but is easy to make at home.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Ingredients Equipment Method Notes

Ingredients
  

  • 1 –2 lbs lamb chops
  • 2 garlic cloves minced
  • ½ cup panko breadcrumbs
  • ½ cup Parmesan cheese grated
  • ½ tsp Italian herbs
  • ¼ tsp black pepper
  • ¼ tsp salt
  • 2 large eggs beaten
  • ¼ cup all-purpose flour
  • ½ cup vegetable oil
  • Parsley + lemon wedges optional

Equipment

  • Large skillet or cast-iron pan
  • 3 shallow bowls
  • Wire rack + paper towels
  • Tongs

Method
 

  1. Pat lamb chops dry; season with salt and pepper.
  2. Prepare 3 dredging dishes: flour; beaten eggs; breadcrumbs + Parmesan + garlic + herbs.
  3. Dredge chops in flour, dip in eggs, coat in breadcrumb mix.
  4. Heat oil in skillet to 350–375°F.
  5. Fry chops 3–5 mins per side until golden and crisp. Internal temp: 135–140°F for medium-rare.
  6. Drain on rack; rest 5 mins.
  7. Garnish with parsley and lemon wedges; serve hot.

Notes

Use panko for extra crunch.
Rest before serving to lock in juices.
For a lighter version, bake or air fry instead of frying.